Antipasto Focaccia Sandwich Food

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

Ingredients

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 SANDWICHES WITH GOAT CHEESE

Antipasto Sandwiches With Goat Cheese image

From vegetarian times.Sandwiches may be an everyday lunch food, but using artisan bread and flavorful antipasto ingredients elevates a simple sandwich to sophisticated picnic fare. For a vegan variation, omit the goat cheese; instead, spread 1 to 2 Tbs. black olive paste over top and bottom halves of both loaves, then arrange 12 oz. thinly sliced baked or smoke-flavored tofu over roasted peppers and artichokes.

Provided by sugarrushkid

Categories Lunch/Snacks

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) jar roasted red peppers, rinsed and sliced
1 garlic clove, minced
1/8 teaspoon fresh ground black pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped, marinade reserved
2 (8 inch) ciabatta or 2 small French baguettes
8 ounces creamy goat cheese
1/4 cup black olive paste (olivada) or 1/4 cup finely chopped pitted kalamata olive
2 cups arugula, rinsed and dried (bagged or fresh)

Steps:

Combine red peppers, garlic, black pepper and 2 Tbs. reserved artichoke marinade in mixing bowl; toss to coat.
Split focaccia or ciabatta loaves in half horizontally using a serrated knife. Brush insides with some remaining artichoke marinade. Spread goat cheese on bottom halves and black olive paste on top halves. Layer red pepper mixture, artichokes and arugula over goat cheese. Replace bread tops. Using serrated knife, cut each loaf into 4 portions.

Nutrition Facts : Calories 123.5, Fat 8.7, SaturatedFat 5.9, Cholesterol 22.4, Sodium 750, Carbohydrate 5.1, Fiber 1.8, Sugar 1, Protein 7.4

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

Ingredients

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.