SALAMI, ARTICHOKE & CHÈVRE BAGUETTE
Fra’ Mani Soppressata, thinly sliced
Fra’ Mani Salametto, thinly sliced
Slice a baguette lengthwise with a serrated knife and toast the bread lightly, if desired.
Spread an even layer of chèvre over each side.
Layer with Fra’ Mani Soppressata and Salametto, chopped pepperoncinis, fresh spinach, and rough-chopped artichoke hearts.
Close the sandwich with the top half of the baguette and enjoy.