Description
The Artichoke Pepper Picnic Sandwich is the ultimate make-ahead meal for outdoor adventures. Layered with a bold, garlicky artichoke spread, creamy Provolone, salty Coppa, fresh fennel, and herbs, this sandwich only gets better with time. Wrapped and pressed overnight, it’s the perfect no-fuss, flavor-packed bite for picnics, road trips, and gatherings.
Ingredients
For the Artichoke Pepper Spread:
- 1 (14 oz) can artichoke hearts, drained and patted dry
- 1/3 cup Piquanté peppers, quartered
- 3 cloves garlic
- 1 tbsp chopped Calabrian chilis
- Juice of half a lemon
- 8–10 fresh basil leaves
- 5–6 tbsp extra virgin olive oil
- Kosher salt to taste
For the Sandwich:
- 1 lb prepared pizza dough (baked into a 7-inch square loaf)
- 8 oz Provolone cheese, sliced thin
- 8–9 oz Coppa, sliced thin
- 1/2 cup fresh parsley leaves
- 1 small fennel bulb, sliced thin
Instructions
- Prepare the Bread:
- Shape and bake the pizza dough into a 7-inch square loaf at 425°F (220°C) for 12 minutes until golden brown. Let cool completely.
- Make the Spread:
- Blend the artichokes, peppers, garlic, Calabrian chilis, lemon juice, and basil into a rough paste.
- Mix in olive oil and salt until it reaches a spreadable consistency.
- Assemble the Sandwich:
- Slice the bread in half horizontally.
- Spread the artichoke mixture generously on both halves.
- Layer Provolone, Coppa, parsley, and fennel.
- Press the top half of the bread down firmly.
- Press & Chill:
- Wrap the sandwich tightly in plastic wrap.
- Place under a heavy Dutch oven or skillet for 1 hour.
- Refrigerate for up to 24 hours for maximum flavor infusion.
- Slice & Serve:
- Cut into quarters or eighths.
- Enjoy at room temperature for the best flavor.
Notes
- Swap Coppa for prosciutto, salami, or grilled veggies for a vegetarian option.
- Use ciabatta or focaccia instead of pizza dough for a different texture.
- To prevent sogginess, allow the bread to cool completely before assembling.
- Best enjoyed within 24 hours, but can be stored for up to 2 days.
- Prep Time: 20 minutes
- Chill Time: 1-24 hours
- Cook Time: 12 minutes
- Category: Sandwich, Picnic
- Method: Pressed, No-Cook
- Cuisine: Italian-Inspired