Artichoke, Fresh Mozzarella and Salami Sandwiches

I thought this was a great sandwich! I'm not really a sandwich person, but this one was good. Make sure you plan ahead and refrigerate the sandwich for at least 4 hours. It really makes a difference (I tried it immediately after making it and the again the next day and it was better the next day!) Oh, and if you can't find olivada or it's too expensive, you can just get the green olive and blend them in the food processor with a little olive oil and garlic.

This recipe makes 4 large sandwiches.
2 6-ounce jars marinated artichoke hearts, drained, chopped
½ C. chopped drained oil-packed sundried tomatoes
½ C. freshly grated Parmesan cheese
½ C. chopped fresh basil
2 T. extra-virgin olive oil
4 5-inch diameter or 6-inch long Italian rolls, split in half lengthwise
12 oz. fresh water-packed mozzarella, drained and sliced
6 oz. salami, thinly sliced
8 T. green olivada

Mix first 5 ingredients in medium bowl to blend. Season to taste with salt and pepper. Divide artichoke mixture among bottom halves of rolls. Top with cheese, then salami. Spread top half of each roll with 2 T. olivada. Place on top of salami. Press sandwiches lightly to compact and wrap each tightly in plastic wrap. Refrigerate sandwiches at least 4 hours and up to 1 day.