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Artichoke, Fresh Mozzarella, and Salami Sandwiches
- 2 6-ounce jars marinated artichoke hearts, drained, chopped
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 4 5-inch-diameter or 6-inch-long Italian rolls, split in half lengthwise
- 12 ounces fresh water-packed mozzarella, drained, sliced
- 6 ounces salami, thinly sliced
- 8 tablespoons green olivada
Directions:View on Bon Appetit
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