1 whole grain hard-bottomed roll, sliced in half lengthwise (about 5 ounces)
2 tablespoons whipped cream cheese
6 pitted black olives, such as Nicoise, halved
5 marinated artichoke heart quarters, drained plus 1 tablespoon of the marinade
4 thin slices plum tomato (from 1 tomato)
1 marinated roasted bell pepper, drained and patted dry
3 to 4 fresh basil leaves or 1 tablespoon torn fresh herbs
1 cup mixed thinly sliced vegetables, such as carrots, celery, cucumbers, fennel, peppers, zucchini
Kosher salt and freshly ground pepper
Pull some of the soft middle from both halves of the roll out to make a well. Spread the cream cheese on the bottom of the roll. Top with the olives, artichoke hearts, tomato, roasted pepper, basil leaves, followed by the mixed sliced vegetables. Drizzle the artichoke marinade over the vegetables. Season with a pinch of salt and several cracks of black pepper. Sandwich with the top half of the roll and wrap tightly in plastic wrap and refrigerate for at least 3 hours up to overnight (this allows the flavors to meld).
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.