Dinner

Savory Picnic Sandwich with Artichoke Pepper Spread Recipe

Name: Savory Picnic Sandwich with Artichoke Pepper Spread Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 57 min
Cuisine: Italian
Ingredients: 1 cup Artichoke Hearts (Substitute with canned olives); 1/2 cup Piquanté Peppers (Replace with roasted red peppers); 2 cloves Garlic (Use garlic powder for milder taste); 1 tablespoon Calabrian Chilis (Substitute with crushed red pepper flakes); 1 tablespoon Lemon Juice (Lime juice can also be used); 1/4 cup Fresh Basil Leaves (Substitute with spinach or arugula); 1 teaspoon Kosher Salt (Use sea salt to taste); 2 tablespoons Extra Virgin Olive Oil (Avocado oil can be an alternative); 1 batch Prepared Pizza Dough (Any soft bread dough can work); 4 ounces Provolone Cheese (Use smoked gouda or mozzarella); 4 ounces Coppa (Use salami or ham); 1/4 cup Fresh Parsley Leaves (Substituting with arugula offers a peppery alternative); 1 bulb Fennel Bulb (Celery can replace fennel); Extra Virgin Olive Oil (for brushing dough); 1 teaspoon Kosher Salt (for sprinkling on dough)

ByLana Polati March 26, 2026March 26, 2026

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Introduction

This savory picnic sandwich combines a flavorful artichoke pepper spread with layers of cheese, cured meat, and fresh herbs. It’s perfect for outdoor gatherings or a tasty, make-ahead meal that’s bursting with Mediterranean-inspired tastes.

A close-up of a sandwich cut in half showing five visible layers between two slices of toasted white bread with a golden brown, slightly charred texture on top. The bottom layer is a creamy, chunky spread with green leafy herbs mixed in, followed by a layer of fresh dark green spinach leaves. Above the spinach is a thick layer of pale yellow artichoke hearts with a slightly firm, fibrous texture. The next layer consists of bright red, juicy tomato slices, some juice visible on their edges. The sandwich is placed on a round wooden board, sitting on a white marbled surface, with some green leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Artichoke Hearts (Substitute with canned olives)
1/2 cup Piquanté Peppers (Replace with roasted red peppers)
2 cloves Garlic (Use garlic powder for milder taste)
1 tablespoon Calabrian Chilis (Substitute with crushed red pepper flakes)
1 tablespoon Lemon Juice (Lime juice can also be used)
1/4 cup Fresh Basil Leaves (Substitute with spinach or arugula)
2 tablespoons Extra Virgin Olive Oil (Avocado oil can be an alternative)
1 teaspoon Kosher Salt (Use sea salt to taste)
1 batch Prepared Pizza Dough (Any soft bread dough can work)
4 ounces Provolone Cheese (Use smoked gouda or mozzarella)
4 ounces Coppa (Use salami or ham)
1/4 cup Fresh Parsley Leaves (Substituting with arugula offers a peppery alternative)
1 bulb Fennel Bulb (Celery can replace fennel)

Instructions

Step 1: Remove the prepared pizza dough from the fridge and place it on a parchment-covered baking sheet. Cover loosely and let it sit at room temperature for 1 hour to become pliable.
Step 2: Preheat your oven to 425°F (220°C).
Step 3: Shape the dough into a 7-inch square. Brush the top with extra virgin olive oil and sprinkle lightly with kosher salt.
Step 4: Bake the dough for about 12 minutes, until it puffs up and turns golden brown. Let it cool completely on a wire rack for at least 1.5 hours.
Step 5: In a blender, combine artichoke hearts, piquanté peppers, garlic, Calabrian chilis, lemon juice, fresh basil, and salt. Blend until smooth, then stir in extra virgin olive oil.
Step 6: When the dough has cooled, slice it in half horizontally. Spread the artichoke mixture generously on both halves.
Step 7: Layer provolone cheese, coppa, fresh parsley, and sliced fennel on the bottom half. Gently place the top half back on the sandwich.
Step 8: Wrap the assembled sandwich securely in plastic wrap. Press down with a Dutch oven or weighted pan for about 1 hour to compress. Refrigerate if not serving immediately.
Step 9: Unwrap, cut into quarters or eighths, and serve.

Tips & Variations

For a milder spread, substitute fresh garlic with garlic powder.
Use roasted red peppers instead of Piquanté peppers for a sweeter flavor.
Swap provolone with smoked gouda or mozzarella for different cheese profiles.
Replace the fennel bulb with celery for a crunchier texture.

Storage

Keep the wrapped sandwich refrigerated and consume within 2 days for best freshness. When ready to serve, you can enjoy it cold or let it sit at room temperature for 15 minutes to enhance flavors. Avoid reheating as it may affect the texture of the bread and ingredients.

How to Serve

A sandwich cut in half sits on a round wooden board with a white marbled texture underneath, showing four layers inside. The top and bottom layers are toasted white bread with a golden-brown crispy texture. Below the top bread, there is a layer of sliced bright red tomatoes with a slight shine from moisture. Underneath the tomatoes is a thick pale green layer of artichoke hearts with a soft, somewhat fibrous texture. The next layer is creamy and chunky, light orange with visible bits of green leafy spinach and small pieces of purple onion mixed in. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought bread instead of pizza dough?

Yes, any soft bread like ciabatta or focaccia can work well. Just choose a sturdy bread that can hold the fillings without becoming soggy.

How spicy is this sandwich?

The sandwich has a mild to moderate heat from the Calabrian chilis and Piquanté peppers. You can adjust the spiciness by reducing or substituting these ingredients for milder options.