Capicola Picnic Sandwich with Artichoke Spread

Name: Capicola Picnic Sandwich with Artichoke Spread
Ingredients: 1 pound store-bought, pizza dough; 1 teaspoon, extra-virgin olive oil; 4 ounces sliced, provolone cheese; 8 ounces, thinly sliced deli hot capicola; 1/2 cup, fresh parsley leaves; 1 small, fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 1 , (14-ounce) can artichoke hearts, drained and patted dry; 1/4 cup chopped, jarred hot cherry peppers; 1 teaspoon, chopped fresh thyme; 1 teaspoon, lemon juice; 1 , small garlic clove, minced; 1/4 teaspoon, table salt; 1/4 teaspoon, red pepper flakes; 6 tablespoons, extra-virgin olive oil

Main Courses
Sandwiches

By Morgan Bolling ･ Appears in Cook's Country August/September 2019

We wanted equal parts delicious and portable.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

TIME 1 hour, plus 1 hour cooling and 2 hours resting

Capicola Picnic Sandwich with Artichoke Spread

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

Why This Recipe Works

This is a members' feature.