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Recipes of Pamela Sheldon Johns



Ciabatta with Salame, Artichokes, and Rosemary

Ciabatta, which means “slipper,” is a flat, wide loaf of bread that is good to use for making sandwiches. The marinated artichokes add a little tartness to this classic sandwich. If you want to give it more pizzazz, add some marinated spicy peppers.

1 loaf ciabatta bread
12 slices salame
6 oil-packed sun-dried tomatoes, drained and cut into julienne
6 marinated baby artichokes or artichoke hearts, drained and thinly sliced
1 teaspoon minced fresh rosemary
Extra-virgin olive oil for drizzling
Salt and freshly ground black pepper to taste

Using a large bread knife, slice the ciabatta in half lengthwise. On the bottom half, arrange the salame and sprinkle with the sun-dried tomatoes and artichokes. Season with the rosemary, drizzle with olive oil, and sprinkle with salt and pepper. Top with the remaining ciabatta half and cut into crosswise slices to serve.
Serves 4

Picture by Joyce Dudkerk-Pool


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