Yields
4 servings
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ingredients
For the Filling
1
tomatoe, diced, gently squeeze out seeds and juice
1
cucumber, peeled, seeded and diced
1 ½
cup celery, chopped fine
5
cup artichoke hearts, roughly chopped
4
green onions, green and white parts, minced
1
red bell pepper, diced
10
nicoise olives, pitted and chopped
3
Tbsp pine nuts, lightly roasted
For the Dressing
6
Tbsp olive oil
1
Tbsp red wine vinegar
1
cup fresh basil, loosely packed, roughly chopped
2
Tbsp parmesan (optional)
2
cloves garlic, minced
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directions
Step 1
Puree garlic and basil in a blender with the olive oil.
Add cheese, vinegar and salt and pepper to taste.
Mix gently with the veggies.
Hollow out a good size roll of your choice.
Scoop filling inside.
Smoked mozzarella, gouda or asiago cheeses are good added to this sandwich, but not necessary.
Double wrap and be sure to take lots of napkins.
Messy but tasty.