Who needs an antipasto board when you have a sourdough bun to smash all the goodies in between? We built our sandos with huge layers of Tofurky Smoked Ham Deli Slices then piled on all the antipasto fixings – artichokes, kalamata olives, roasted red peppers and pepperoncini peppers. We finished with some vegan cheese slices and a good, thick spread of our favorite vegan pesto. Not a sandwich virtuoso? You can follow our step by step process here…

Makes 4 servings

what you’ll need:

4 ciabatta rolls, halved
¼ cup softened vegan butter
4 slices vegan provolone style cheese
1 package Tofurky Smoked Ham Deli Slices
¼ cup vegan pesto
½ cup marinated artichokes
4 roasted red bell peppers, sliced
⅓ cup chopped kalamata olives
¼ cup sliced pepperoncini peppers

how to make:

1. For the top half of each roll, butter the outside, and spread pesto on the inside.

2. On the bottom half of each roll, evenly divide cheese and deli slices, then top with the artichokes, olives, and pepperoncinis. Cap the sandwiches.

3. Warm a large skillet over medium-high heat. Add 2 sandwiches at a time to the pan, and cook for 2-3 minutes per side, until the bread is golden brown and toasty and cheese is melted.