Antipasto Sandwich With Roasted Red Pepper, Artichoke, Mozzarella And Salami


Makes 2 Sandwiches

2 ciabatta rolls
8 slices salami
4 slices mozarella cheese
1/4 cup basil pesto
1 roasted red pepper, skin removed and sliced
1/2 cup prepared artichoke hearts, chopped
1/4 cup kalamata olives, halved
1 cup collard greens, shredded
1 Tbsp white balsamic vinegar

Slice ciabatta rolls in half and toast for 2-3 minutes under the broiler. Remove from oven and spread the bottoms with pesto. 

Toss the collard greens and balsamic vinegar with a pinch of salt and set aside.

Divide the ingredients between the sandwiches, layering alternate colors to create a contrasting effect. Finish with the collard greens on top. Wrap the sandwiches with wax paper and slice before serving.