Antipasto Focaccia Sandwich Food

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HOT ANTIPASTO SANDWICHES



Hot Antipasto Sandwiches image

I usually make this popular dish as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal. -Lisa Berry, Fayetteville, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 10

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced deli ham
1/4 pound sliced pepperoni
1/4 pound sliced provolone cheese
2 large eggs
Dash pepper
1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped
2 tablespoons grated Parmesan cheese
1 large egg yolk, lightly beaten

Steps:

  • Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13x9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese., Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk. , Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.

Nutrition Facts : Calories 450 calories, Fat 30g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 1420mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 0 fiber), Protein 19g protein.

ANTIPASTO FOCACCIA SANDWICH WEDGES



Antipasto Focaccia Sandwich Wedges image

Get a taste of Italy in this super-simple sandwich, perfect for a summer lunch gathering.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 6

Number Of Ingredients 6

1/2 cup creamy Italian or regular Italian dressing
1 focaccia bread (8 to 10 inch), cut in half horizontally
4 leaves romaine or iceberg lettuce
1/2 cup roasted red bell peppers (from a jar), cut into 2x1/4-inch strips
1 package (6 oz) deli sliced provolone cheese
6 oz thinly sliced hard salami

Steps:

  • Spread 1/4 cup of the dressing on bottom half of focaccia bread. Layer lettuce, roasted peppers, cheese and salami over dressing.
  • Spread cut side of top half of bread with remaining 1/4 cup dressing; place dressing side down over salami. Cut sandwich into wedges to serve.

Nutrition Facts : Calories 450, Carbohydrate 27 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 18 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 4 g, TransFat 0 g

ANTIPASTO SANDWICH



Antipasto Sandwich image

A perfect picnic sandwich. Easy to do the night before and refrigerate until ready to go. The flavors just melt together into one wonderful sensation.

Provided by P48422

Categories     Lunch/Snacks

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 round loaf Italian bread
10 leaves romaine lettuce, shredded
1 cup roasted red pepper
10 thin slices sweet onions
9 thin slices provolone cheese
10 thin slices italian salami
6 slices mortadella
11 slices coppa salami
12 slices tomatoes
green olives
black olives
pepperoncini pepper
mayonnaise

Steps:

  • Cut the bread horizontally into 5 slices.
  • Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center.
  • Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion.
  • Add the next slice of bread, coat with mayonnaise, then all the provolone and salami.
  • Add the next slice, coat with mayo, then the remaining romaine, and the mortadella.
  • Next slice, mayo, tomato, coppa.
  • Top with the last slice of bread, press down on the sandwich lightly with your hands.
  • Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4.
  • Slice and serve with the olives and pepperoncini.

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