Antipasto Sandwich Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup mayonnaise (NOT Miracle Whip)
1/2 teaspoon garlic, minced
4 oz. salami, sliced into thin strips
1 cup giardiniera* vegetables, drained, coarsely chopped
1/2 cup jarred roasted red bell peppers, chopped
1/4 cup pepperoncini, sliced into rings
1/4 cup kalamata olives, pitted, coarsely chopped - or black olives
2 tablespoons olive oil
1 18-24" baguette, cut into fourths
4 oz. mozzarella, thinly sliced
1 cup arugula or baby spinach - or any green you have in the fridge
red wine vinegar
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Directions: |
Directions:Preheat oven 450 degrees
Combine mayonnaise and garlic
Toss salami, vegetables, bell peppers, pepperoncini, olives, and oil together
Cut and hollow out baguette - so it will hold the filling
Brush with oil, line the bottom portion with a layer of mozzarella, bake until cheese melts and bread is crisp, 5-7 minutes.
Spread some of the mayonnaise over the melted cheese, then top with arugula, Divide antipasto mixture among banquettes (they'll be full) and sprinkle lightly with vinegar before serving. |
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Number Of
Servings: |
Number Of
Servings:Makes 4 sandwiches |
Preparation
Time: |
Preparation
Time:about 30 minutes |
Personal
Notes: |
Personal
Notes: *Giardiniera vegetables
Italian for "gardener," giardiniera (jahr-dee-NYAY-rah) are slightly spicy pickled vegetables-often carrots, peppers, cauliflower, and onions. Look for them in the pickle aisle at grocery store.
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