When it comes to sandwiches lately, I’m obsessed. We’ve been traveling a lot recently and I’ve been taking every opportunity to get in on some serious sandwich action. And I’m not talking Subway or PB & J on Wonder Bread. I’m talking stacks of delicious grilled cured meats and quality cheese piled onto fresh baked bread, like this Manhatten (+bacon) I shared with Farmer at New York City Subs in Hood River, Oregon this last weekend. When it comes to sandwiches I don’t restrain myself.

Or this custom stack of fabulous on homemade rosemary bread from Evening Rise Bakery in McCall, Idaho.
Fresh. Bread. Only.

But the one that started my sandwich madness was The Fat Lenny at Prodigal Son Brewery in Pendleton, Oregon. Oh Lord. I didn’t take a picture because the pure gloriousness of it put me into a sandwich consuming trance and it didn’t even occur to me until there was only 4 bites left. Go there and try it, like, yesterday.

So now I’m home and, well…you can guess the rest. Here’s an original straight from my kitch.

Taking these pictures was super hard because all I wanted to do was shove it in my face.

Here’s the ingredients. Divide them evenly, or whatever.

2 Fresh Baked Ciabatta Rolls
4 Slices Deli Turkey And 6 Salami Slices ( I use organic meats from here.)
Two Fire Roasted Red Peppers
Marinated Artichoke Hearts
Sun Dried Tomato Mayonnaise (Semi-homemade. See below)
Arugula & Spinach Salad Blend
Optional: 2 Slices Provolone Cheese

For the Sun Dried Tomato Mayonnaise, simply take your favorite mayo and mash in some packaged sun dried tomatoes with a fork. It will be chunky, so if you prefer a smoother texture use a stick blender to combine them. I chose a lower fat mayo this time. I normally don’t care for the taste but with the addition of the tomato it tastes really good.

Now toast your bread, mayo up BOTH sides of the roll and make yer sandy. (You’re smart folks and I’m sure you don’t need a step by step on making a sandwich.)