Ingredients
- ½ cup Cento Imported Greek Seasoned Pitted Olives, chopped
- 8 slices Pepperoni
- 8 slices Salami
- 4 slices Prosciutto
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), drained
- 1 jar Cento Roasted Peppers (7 oz), drained
- 6 slices Mozzarella Cheese
- ¼ cup Arugula
- 2 Brioche Roll
Directions
Preheat oven to 400F. Assemble the sandwich by layering chopped olives, followed by the cured meats, artichokes, red peppers, mozzarella cheese on the bottom half of each brioche bun. Place the sandwich in the oven until the cheese has slightly melted. Remove from the oven and top with arugula. Place the top half of the bun on each sandwich, completing the assembly. Serves 2.
