• 2 (6 ounce) jars marinated artichoke hearts , drained, chopped
  • 1/2 cup chopped drained sun-dried tomato packed in oil
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup chopped fresh basil
  • 2 tablespoons extra virgin olive oil
  • 6 inch-long Italian rolls , split in half lengthwise
  • 12 slices fresh provolone cheese
  • 6 ounces salami , thinly sliced
  • 1 Mix first 5 ingredients in medium bowl to blend.
  • 2 Season to taste with salt and pepper.
  • 3 Divide artichoke mixture among bottom halves of rolls.
  • 4 Top with cheese, then salami.
  • 5 Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.