Ingredients
1 cup pitted ripe olives1 cup pimiento-stuffed olives1 jar (7-1/2 ounces) marinated artichoke hearts, drained1/2 cup mayonnaise1 tablespoon capers, drained1/4 teaspoon garlic powder6 submarine buns (7 inch), split1 pound sliced deli ham1/2 pound thinly sliced hard salami12 slices process American or provolone cheese
Preparation
Preheat oven to 350°. Pulse olives and artichoke hearts in a food processor until finely chopped. Add mayonnaise, capers and garlic powder; process until blended. Spread onto buns. Layer bottom halves with ham, salami and cheese; close sandwiches.
Cut sandwiches in half; place on an ungreased baking sheet. Cover tightly with foil. Bake until heated through, 10-15 minutes.
