| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Lifetime tv, Life1 |
4 |
servings |
INGREDIENTS
|
|
*ingredients needed for antipasto |
|
|
; sandwich* |
| 1 |
lg |
Tomato; thinly sliced |
| 2 |
c |
Iceberg lettuce; finely sliced |
| 1 |
md |
Red onion; finely sliced |
| 1/2 |
c |
Fresh basil leaves |
| 1 |
lg |
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.
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