Artichoke, Provolone Cheese And Salami Sandwiches - cooking recipe

Ingredients

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

Preparation

Mix first 5 ingredients in medium bowl to blend.
Season to taste with salt and pepper.
Divide artichoke mixture among bottom halves of rolls.
Top with cheese, then salami.
Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.