- 1 white hoagie (sub) roll, split
- 3 tablespoons cream cheese, softened
- 2 tablespoons (purchased) basil pesto
- 2 tablespoons sliced ripe olives, drained
- 1 pepperoncini, drained and thinly sliced
- 2 canned artichoke hearts, packed in brine, drained and thinly sliced vertically
- 2 slices KRETSCHMAR® Genoa Salami
- 2 slices KRETSCHMAR® Peppered Hickory Turkey Breast
- 2 slices KRETSCHMAR® Brown Sugar Ham
- 1 medium Roma tomato, cored and thinly sliced vertically
- 3 leaves radicchio, washed and patted dry
- In a small mixing bowl, mix cream cheese with basil pesto until smooth and creamy. Stir in olives and sliced pepperoncini.
- Open hoagie roll and evenly spread both insides with cream cheese mixture. Place artichoke heart slices over cream cheese. Place on top half of roll, layer Genoa, turkey and ham.
- Place on bottom half of roll, radicchio and tomato slice. Carefully place top onto bottom half of roll and press gently. Secure with long toothpicks, cut in half. Place on a plate and garnish with a whole pepperoncini and radicchio leaves (optional).