Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. antipasto sandwich*

  3. 1 large tomato -- thinly sliced

  4. 2 cups iceberg lettuce -- finely sliced

  5. 1 medium red onion -- finely sliced

  6. 1/2 cup fresh basil leaves

  7. 1 large round country-style loaf bread -- sliced crosswise,

  8. -- inside removed

  9. 1/4 pound mortadella

  10. 1/4 pound capicola

  11. 1/2 pound italian salami -- thinly sliced

  12. 1/4 pound provolone -- thinly sliced

  13. 1/4 pound mozzarella -- thinly sliced

  14. 3 roasted red peppers -- thinly sliced

  15. vinaigrette:

  16. 1/4 cup red wine vinegar

  17. 3 cloves garlic -- smashed

  18. 1/4 cup olive oil

  19. salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. How to Prepare the Vinaigrette: In a blender add the red wine and garlic and blend until smooth. Drizzle in the olive oil until emulsified and season with salt and pepper. How to Prepare the Antipasto Sandwich: Brush the insides of the bread lightly with the vinaigrette. Place the tomatoes, lettuce and red onions in a bowl and add the rest of the vinaigrette. Set aside. Build the sandwich by layering the fillings; place half of the meat, cheese, peppers and basil and tomato mixture on the bread and repeat. Pour any remaining vinaigrette over the vegetables and top with the bread. Wrap the sandwich in aluminum foil and place on a baking sheet or a roasting pan. Top with another baking sheet and weight with a saut=82 pan or cans. Store in the refrigerator for eight hours or overnight.


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