Ingredients for Antipasto Pocket Sandwich
- Pepperoncini Pepper
- 1/4 cup drained, quartered artichoke hearts
- Green Olives
- Deli Ham
- American Cheese
- 1 (10 inch) flour tortilla
- 2 tablespoons prepared pesto
- 1/4 cup sliced salami
- 1/4 cup shredded mozzarella cheese
- 1/4 cup chopped roasted red peppers
- 2 tablespoons drained oil-packed sun-dried tomatoes
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How to Make Antipasto Pocket Sandwich
- Preheat oven to 375°F (190°C).
- Line a baking sheet with foil and lightly grease with nonstick cooking spray.
- Microwave a large flour tortilla for 20 seconds on high power to soften.
- Spread 2 tablespoons of pesto evenly across the tortilla.
- 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).
- Carefully roll up the tortilla tightly, like an egg roll, and place seam-side down on the prepared baking sheet.
- Cut two slits on the top of the sandwich to allow steam to escape.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly and the tortilla is golden brown.
- Let the sandwich stand for a couple of minutes before slicing in half and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
11g
Fat
35g
Carbs
15g
