Ingredients

• 1 6-ounce jar marinated artichoke hearts, drained, coarsely chopped
• 1/4 cup (packed) sliced peperoncini plus 5 teaspoons juice from jar
• 3 tablespoons chopped white onion
• 2 tablespoons drained capers
• 2 tablespoons chopped fresh oregano
• 2 teaspoons chili-garlic sauce
• 2 ciabatta rolls, halved horizontally
• 4 ounces sliced provolone cheese
• 6 ounces assorted sliced deli meats (such as soppressata, prosciutto, and salami)
• 1 1/2 cups (packed) fresh arugula

Instructions

1. Mix artichoke hearts, peperoncini with juice from jar, onion, capers, oregano, and chili-garlic sauce in small bowl; season to taste with pepper.
2. Arrange rolls, cut side up, on work surface; spread artichoke mixture over, dividing equally. Divide provolone cheese, then deli meats and arugula, between the bottom 2 halves. Cover with roll tops. Cut each sandwich diagonally in half and serve.