Antipasto Sandwich
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Life1, Lifetime tv | 4 | Servings | |
INGREDIENTS
| Ingredients needed for | ||
| antipasto | ||
| sandwich | ||
| 1 | Tomato, thinly sliced | |
| 2 | c | Iceberg lettuce, finely |
| sliced | ||
| 1 | Red onion, finely sliced | |
| 1/2 | c | Fresh basil leaves |
| 1 | Round country-style loaf | |
| bread sliced crosswise | ||
| inside removed | ||
| 1/4 | lb | Mortadella |
| 1/4 | lb | Capicola |
| 1/2 | lb | Italian salami, thinly |
| sliced | ||
| 1/4 | lb | Provolone, thinly sliced |
| 1/4 | lb | Mozzarella, thinly sliced |
| 3 | Roasted red peppers, thinly | |
| sliced | ||
| Ingredients needed for | ||
| vinaigrette: | ||
| 1/4 | c | Red wine vinegar |
| 3 | Cloves garlic, smashed | |
| 1/4 | c | Olive oil |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
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 pan or cans. Store in the refrigerator for eight hours or overnight. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 430
Total Fat: 48.3g
Cholesterol: 104mg
Sodium: 1451.5mg
Potassium: 800.9mg
Carbohydrates: 17g
Fiber: 5.7g
Sugar: 2.2g
Protein: 34.4g