Best Antipasto Sandwich Recipes

ANTIPASTO SUB CLUB SANDWICH

Steps:

• Cut bread into 3 lengthwise slices. Hollow out top, leaving 3/4-inch-thick shell. Discard removed bread or reserve for another use.
• Combine next 4 ingredients; spoon into inverted bread top. Cover with middle bread slice; top with cheese and meat.
• Spread combined mayo and garlic onto cut side of remaining bread slice; place, mayo side down, over inverted sandwich.
• Wrap sandwich. Refrigerate 1 hour. Cut into wedges to serve.

ANTIPASTO SANDWICH

Steps:

• Cut the bread horizontally into 5 slices.
• Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center.
• Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion.
• Add the next slice of bread, coat with mayonnaise, then all the provolone and salami.
• Add the next slice, coat with mayo, then the remaining romaine, and the mortadella.
• Next slice, mayo, tomato, coppa.
• Top with the last slice of bread, press down on the sandwich lightly with your hands.
• Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4.
• Slice and serve with the olives and pepperoncini.

ANTIPASTO GRILLED CHEESE SANDWICH

Steps:

• Blot dry the roasted red pepper.
• Slice the marinated artichoke heart in half, then press it to flatten.
• Set these ingredients aside.
• Melt butter in a non stick skillet over med/low heat.
• Dip one side of each slice of bread in the melted butter and set aside.
• Place one slice of bread, buttered side down, in the skillet.
• Top with mozzerella, salami, roasted red pepper, and artichoke halves.
• Place other piece of bread ontop, buttered side up, and grill for about 2 minutes, pressing down on the sandwich the entire time. Check to see that the bottom is browning. Then flip the sandwich over and repeat cooking process to brown the other side.
• Slice in half and serve warm.
• Enjoy!

ANTIPASTO GRILLED SANDWICH

Steps:

• 1. Blot dry the roasted sweet red pepper.
• 2. Slice the marinated artichoke heart in half, then press it to flatten.
• 3. Melt butter in a non stick skillet over med/low heat.
• 4. Dip one side of each slice of bread in the melted butter and set aside.
• 5. Place one slice of bread, buttered side down, in the skillet.
• 6. Top with mozzerella, salami, roasted red pepper, and artichoke halves
• 7. Place other piece of bread ontop, buttered side up, and grill for about 2 minutes, pressing down on the sandwich the entire time. Check to see that the bottom is browning. Then flip the sandwich over and repeat cooking process to brown the other side.
• 8. Slice in half and serve warm.

ANTIPASTO FOCACCIA SANDWICH

Steps:

• 1. Cut focaccia loaf in half horizontally with long serrated knife. Arrange halves, cut-side up, on large baking sheet.
• 2. Arrange artichokes, olives and red pepper on bottom half of focaccia. Bake at 350*F for 10 minutes or until heated through.
• 3. Combine chopped salad and mozzarella in large bowl. Toss with Creamy Italian Dressing to taste. Spoon over artichoke mixture and replace top half of loaf. Gently press together and slice into wedges or squares.

ANTIPASTO FOCACCIA SANDWICH WEDGES

Steps:

• Spread 1/4 cup of the dressing on bottom half of focaccia bread. Layer lettuce, roasted peppers, cheese and salami over dressing.
• Spread cut side of top half of bread with remaining 1/4 cup dressing; place dressing side down over salami. Cut sandwich into wedges to serve.

ANTIPASTO SANDWICH

Steps:

• 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. 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 saute pan or cans. Store in the refrigerator for eight hours or overnight.

ANTIPASTO SALAD/SANDWICH FILLING

Steps:

• 1. Cut or dice the onion, peppers, lettuce and tomato in bite size pieces. Dice meats and cheese. Place in large bowl as you go.
• 2. Stir together the mayonnaise and italian dressing. Pour over cut-up items and mix in. Put bowl in fridge til ready to serve.
• 3. For Salad ~ serve in individual bowls along with toasted garlic bread.
• 4. For Sandwiches ~ serve in toasted garlic bread rolls.

ROASTED PEPPER ANTIPASTO SANDWICH

Steps:

• Spread mayo onto cut sides of bread.
• Fill with remaining ingredients.