Artichoke and Fennel Stuffed Sandwiches

Something Extra Winter 2016

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Artichoke and Fennel Stuffed Sandwiches

Artichoke and Fennel Stuffed Sandwiches
1-1/2 tbsp. extra virgin olive oil, divided
1 cup thinly sliced and quartered fennel
1 cup thinly sliced and quartered onion
1/3 cup pitted kalamata olives, chopped
1/3 cup white wine
3 (6.5-oz.) jars Raley’s Quartered Marinated Artichoke Hearts, drained and coarsely chopped
1 (10-oz.) package Raley’s Chefs’ Menu Lemon Garlic Sauce (in our Meat Dept.)
4 bolillo rolls (in our Bakery)
Chopped fresh Italian parsley (optional)

Prep: 15 minutes Cook: 20 minutes Serves: 4

1. Preheat oven to 450°F. Heat 1 tbsp. oil in a large skillet over medium-high heat. Add fennel and onion and cook for 5 minutes, stirring frequently. Stir in olives, wine, artichoke hearts and sauce and bring to a boil. Reduce heat and simmer for 10 minutes or until mixture is fairly thick.
2. While filling is cooking, cut an oval top from each roll. Pull away the center of each roll, leaving a 1/2-inch of bread inside each.
3. Place rolls and tops on a baking sheet and brush with remaining oil; bake for 5 minutes or until crisp and toasty.
4. Spoon filling into rolls and replace tops; bake for 5 minutes more. Sprinkle with parsley, if you like.

NOTE: Some of the prep is done during cooking, making this a 30-minute meal.

Nutritional Information:
Nutrition per serving: 477 calories, 9 g protein, 28 g total fat (7 g sat.),
52 g carbohydrate, 1 g fiber, 5 g sugar, 31 mg cholesterol, 1,363 mg sodium, 14 points


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