Picnic-wiches with Greek Artichoke Beet Salad

Servings: 6

1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets

1 jar (about 6 ounces) marinated artichoke hearts

1/2 cup pitted kalamata or ripe olives, sliced

3 tablespoons sliced green onions

freshly ground black pepper, to taste (optional)

6 romaine lettuce leaves

1 pound thinly sliced deli turkey

6 ciabatta or sandwich rolls, sliced horizontally

1/3 cup crumbled feta cheese

1/4 cup pine nuts, toasted

Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. In medium bowl, combine beets, artichokes, olives and green onions; set aside.

In small bowl, whisk reserved beet and artichoke liquids. Pour over beet mixture; toss gently to coat. Season with black pepper, to taste, if desired.

Layer lettuce and turkey on bottom halves of rolls. Top with relish, as desired; feta cheese; and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours. Serve with remaining relish.