Antipasto Pocket Sandwich Recipe

Ingredients for Antipasto Pocket Sandwich

• Pepperoncini Pepper
• Marinated Artichoke Hearts
• Green Olives
• Deli Ham
• American Cheese
• Burrito Size Flour Tortilla

How to Make Antipasto Pocket Sandwich

1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with foil and lightly grease with nonstick cooking spray.
3. Microwave a large flour tortilla for 20 seconds on high power to soften.
4. Spread 2 tablespoons of pesto evenly across the tortilla.
5. Layer the following ingredients in the center of the tortilla: 1/4 cup sliced salami, 1/4 cup shredded mozzarella cheese, 1/4 cup chopped roasted red peppers, 1/4 cup artichoke hearts (drained and quartered), and 2 tablespoons of sun-dried tomatoes (oil-packed, drained).
6. Carefully roll up the tortilla tightly, like an egg roll, and place seam-side down on the prepared baking sheet.
7. Cut two slits on the top of the sandwich to allow steam to escape.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the tortilla is golden brown.
9. Let the sandwich stand for a couple of minutes before slicing in half and serving. Enjoy!