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1
6 ounce jar quartered marinated artichoke hearts
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1/4
cup chopped roasted red sweet pepper
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2
tablespoons chopped pitted ripe olives
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1
12-inch garlic Italian flatbread (focaccia)
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4
ounces thinly sliced capicola
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4
ounces thinly sliced salami
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2
ounces thinly sliced mortadella
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4
ounces thinly sliced provolone or Swiss cheese
1. The day before: Drain artichoke hearts; pat dry with paper towels. Coarsely chop artichokes; pat dry again. In a small bowl combine artichokes, roasted pepper, and olives; set aside.
2. Cut foccacia in half horizontally. Layer the bottom with capicola, salami, and mortadella. Spoon artichoke mixture over meat; top with cheese. Replace top of focaccia. Tightly wrap sandwich in foil and chill overnight.
3. Tailgate day: Tote foil-wrapped sandwich in an insulated cooler with ice packs.
4. At the tailgating site, prepare grill. For a charcoal grill, heat foil-wrapped sandwich on the rack of an uncovered grill directly over medium coals for 20 to 25 minutes or until bread is toasted and cheese is melted, turning every 5 minutes during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place foil-wrapped sandwich on grill rack over heat. Cover and heat as above.) Cut sandwich into eight wedges.
- Tip Must-have equipment:Insulated cooler with ice packsOn-site grill
- Servings Per Recipe 8,
- Calories 285,
- Protein (gm) 16,
- Carbohydrate (gm) 27,
- Fat, total (gm) 13,
- Cholesterol (mg) 38,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 1,
- Vitamin A (IU) 146,
- Vitamin C (mg) 14,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 927,
- Potassium (mg) 136,
- Calcium (DV %) 212,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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