Salami and Cheese Rolls

    3 hours 15 minutes

    These flavourful rolls can be made ahead of time and stored in the fridge for later. They are full of flavour and you can vary the ingredients to your taste.

    17 people made this

    Serves: 4 

    • 435g marinated artichoke hearts, drained
    • 2 cloves garlic, peeled
    • 1/4 cup (60ml) extra-virgin olive oil
    • 4 (15cm) French rolls
    • 3/4 cup sliced roasted red capsicums
    • 2 cups rocket leaves or lettuce mix
    • 250g thinly sliced hard salami
    • 250g thinly sliced provolone cheese
    • 4 pepperoncini peppers, drained and diced (optional)
    • 1/2 cup sliced black olives
    • 1/2 red onion, thinly sliced

    Preparation:15min  ›  Extra time:3hours chilling  ›  Ready in:3hours15min 

    1. In a food processor or blender combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
    2. Slice the rolls in half lengthwise and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red capsicums, rocket, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together and wrap tightly in aluminium foil.
    3. Place sandwiches in the refrigerator with something heavy on top. (It helps to place a plate on top then place tins or any weighted containers on top). Refrigerate for up to 3 hours. Unwrap, cut in half and enjoy.


    Provolone is an Italian cheese that originated in Southern Italy, where it is still produced. It is a semi-hard cheese with taste varying from very sharp to sweet with a very mild taste. It can be substituted with a quality sandwich cheese of your choice.


    Pepperoncini (or Peperoncini) are related to chilli and capsicum; they are primarily sold picked in delis and specialty shops.

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    Reviews in English (14)


    Oh my gosh these were good! Everyone thought I bought them from the Italian deli down the street. Thanks for the awesome recipe!!  -  13 Nov 2007  (Review from Allrecipes USA and Canada)


    These were delicious! I needed a recipe to use up rucola, and this was a nice twist! I do not assemble and refrigerate them in advance. The first time I had fresh crispy bread and I wanted it to stay crispy ;-) and now I just assemble them just before eating. Or I just put all ingredients on the table and everyone assembles them as they like (using more or less of every ingredient to taste). Thanks for the great recipe!  -  26 Aug 2008  (Review from Allrecipes USA and Canada)


    Wow! So good! I made a couple of small changes- I left the soft bread and did not tear it out, and I served it warm. To serve warm, I wrapped each sandwich in foil and put it in the oven. The flavors blend together so well. It tastes like a high-end deli sandwich.  -  20 Sep 2011  (Review from Allrecipes USA and Canada)