Description
This Savory Picnic Sandwich features a delightful artichoke pepper spread layered with provolone, coppa, fresh parsley, and fennel on a golden, homemade pizza dough base. Baked to perfection and pressed for optimal flavor melding, this sandwich is perfect for outdoor gatherings or as a gourmet packed lunch.
Ingredients
Scale
Artichoke Pepper Spread
- 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)
Sandwich Base and Fillings
- 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)
Instructions
- Prepare the Dough: Remove the prepared pizza dough from the refrigerator and place it on a baking sheet lined with parchment paper. Cover it loosely with a towel or plastic wrap and allow it to rest at room temperature for 1 hour to become pliable and easier to shape.
- Preheat the Oven: While the dough is resting, preheat your oven to 425°F (220°C) to ensure it reaches the optimal temperature for baking.
- Shape and Season the Dough: Once the dough has warmed and become pliable, shape it into a 7-inch square on the parchment-lined baking sheet. Brush the top surface generously with extra virgin olive oil and sprinkle it lightly with kosher salt to enhance flavor and promote browning during baking.
- Bake the Dough: Place the shaped dough in the preheated oven and bake for approximately 12 minutes, or until the dough puffs up and takes on a golden brown color. Remove from the oven and transfer to a wire rack to cool completely. Cooling takes about 1.5 hours and is essential for slicing without tearing.
- Prepare the Artichoke Pepper Spread: In a blender, combine artichoke hearts, piquanté peppers, garlic, Calabrian chilis, lemon juice, fresh basil, and kosher salt. Blend until smooth and creamy. Stir in the extra virgin olive oil to create a rich and flavorful spread.
- Assemble the Sandwich: Once the dough is fully cooled, carefully slice it horizontally into two even halves. Generously spread the prepared artichoke pepper mixture on both cut surfaces. Layer one half with slices of provolone cheese, coppa, fresh parsley leaves, and thinly sliced fennel bulb. Place the other half on top to close the sandwich.
- Press the Sandwich: Wrap the assembled sandwich tightly in plastic wrap. Use a Dutch oven or a heavy pan as a weight to press down firmly on the sandwich for about 1 hour. This compresses the sandwich so the flavors meld and the bread becomes more compact and easier to eat. Refrigerate if you are not serving immediately.
- Serve: Unwrap the sandwich carefully, slice into quarters or eighths as preferred, and serve. Ideal for picnics, lunch boxes, or a light dinner accompanied with a salad.
Notes
- For a milder garlic flavor, substitute the fresh garlic cloves with garlic powder.
- Substitutions such as canned olives for artichoke hearts, roasted red peppers for piquanté peppers, and smoked gouda or mozzarella for provolone are excellent alternatives.
- If you prefer a peppery twist, swap the fresh parsley leaves with arugula.
- Celery can be used instead of fennel bulb for crunch and texture.
- If you don’t have pizza dough, any soft bread dough that can be shaped and baked works well.
- Pressing the sandwich is crucial for melded flavors and proper texture; don’t skip this step.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
Keywords: Artichoke pepper spread sandwich, savory picnic sandwich, baked sandwich, provolone coppa sandwich, Italian sandwich recipe
