Picnic-wiches with Green Artichoke-Beet Relish
- Prep time:
- 12 min.
- Cook time:
- NA
- Total time:
- 12 min.
- Yield:
- 6 Servings
- Ingredients (Paragraphs)
- 1 (16 oz.) jar Sliced Pickled Beets
- 1 (6 oz.) jar marinated artichoke hearts
- 0.5 cup pitted ripe olives, sliced
- 3 tbsp. green onions, sliced
- ground black pepper, to taste
- 6 romaine lettuce leaves
- 1 lb. deli turkey, thinly sliced
- 6 ciabatta or sandwich rolls, sliced horizontally in half
- 0.33 cup feta cheese, crumbled
- 0.25 cup pine nuts, toasted
Directions
Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. Combine beets, artichokes, olives and green onions in medium bowl; set aside. Whisk together reserved beet and artichoke liquids in small bowl. Pour over beet mixture; toss gently to coat. Season with black pepper, if desired. Layer lettuce and turkey on bottom halves of rolls. Top with relish, feta cheese and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours until ready to serve. Serve with remaining relish.
