"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Antipasto Sandwich Recipe

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This recipe for Antipasto Sandwich, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katrina Wright
Added: Saturday, February 9, 2008

Category:
Category:

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

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.

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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