ANTIPASTO SANDWICH

ANTIPASTO SANDWICH image

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients needed for antipasto sandwich*
1 lrg Tomato, thinly sliced
2 cup Iceberg lettuce, finely sliced
1 med Red onion, finely sliced
½ cup Fresh basil leaves
1 lrg Round country-style loaf bread, sliced crosswise, inside removed
¼ lb Mortadella
¼ lb Capicola
½ lb Italian salami, thinly sliced
¼ lb Provolone, thinly sliced
¼ lb Mozzarella, thinly sliced
3 Roasted red peppers, thinly sliced
Ingredients needed for vinaigrette:
¼ cup Red wine vinegar
3 Cloves garlic, smashed
¼ cup Olive oil
Salt and freshly ground pepper

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.