Portable Bean Salad Sandwiches

Serves 12


  • 1 dozen (6-inch) French rolls
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon garlic salt
  • 2 (15-ounce) can kidney beans, rinsed and drained
  • 12 ounces mozzarella cheese, cubed
  • 4 ounces artichoke hearts, drained and chopped
  • 4 ounces dry salami, cubed
  • 4 ounces pepperoni, thinly sliced
  • 1/4 cup roasted red peppers, diced
  • 1/4 cup roasted yellow peppers, diced
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons pitted black olives, chopped
  • 2 tablespoons pitted green olives, chopped

Slice top quarter of bun lengthwise. Remove center of bun leaving 1-inch thick shell; set aside. Cube bread removed from center of buns. Cover tightly. In a small bow whisk dressing ingredients.
Mix all salad ingredients well. Add cubed bread. Chill.
Assemble to order, portioning 6 ounces of bean salad into each bread shell and closing with top of roll.

Notes: Ideal for picnics