Antipasto Grilled Sandwich Food

ANTIPASTO GRILLED SANDWICH

Steps:

• 1. Blot dry the roasted sweet red pepper.
• 2. Slice the marinated artichoke heart in half, then press it to flatten.
• 3. Melt butter in a non stick skillet over med/low heat.
• 4. Dip one side of each slice of bread in the melted butter and set aside.
• 5. Place one slice of bread, buttered side down, in the skillet.
• 6. Top with mozzerella, salami, roasted red pepper, and artichoke halves
• 7. Place other piece of bread ontop, buttered side up, and grill for about 2 minutes, pressing down on the sandwich the entire time. Check to see that the bottom is browning. Then flip the sandwich over and repeat cooking process to brown the other side.
• 8. Slice in half and serve warm.

GRILLED ANTIPASTO PLATTER

Steps:

• To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.
• Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.
• Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.

ANTIPASTO GRILLED CHEESE SANDWICH

Steps:

• Blot dry the roasted red pepper.
• Slice the marinated artichoke heart in half, then press it to flatten.
• Set these ingredients aside.
• Melt butter in a non stick skillet over med/low heat.
• Dip one side of each slice of bread in the melted butter and set aside.
• Place one slice of bread, buttered side down, in the skillet.
• Top with mozzerella, salami, roasted red pepper, and artichoke halves.
• Place other piece of bread ontop, buttered side up, and grill for about 2 minutes, pressing down on the sandwich the entire time. Check to see that the bottom is browning. Then flip the sandwich over and repeat cooking process to brown the other side.
• Slice in half and serve warm.
• Enjoy!

GRILLED VEGETABLE ANTIPASTI

Steps:

• Mix olive oil, vinegar, garlic, sugar, salt and black pepper. Place vegetables in a large non-reactive baking dish. Cover with marinade and let sit for 1 hour, turning vegetables every 15 minutes.
• Heat grill on high. Grill vegetables until all are marked and cooked through. Remove once browned; do not let vegetables burn. Arrange the vegetables on a platter.

ANTIPASTO GRILLED CHEESE

Steps:

• Spread 1/2 tablespoon butter onto one side of a slice of bread and sprinkle with a small pinch each of oregano and garlic powder. Flip the bread, butter side-down on a clean cutting board, then top with 1/4 each of ham, artichokes, olives, pepperoncini. pepperoni and top with mozzarella.
• Spread another ½ tablespoon butter onto a second slice of bread and sprinkle with oregano and garlic powder. Place bread butter-side up on top of sandwich. Repeat to make 4 sandwiches.
• Heat a large skillet over medium heat. Place 1 to 2 sandwiches in skillet and cook until the bottom slice of bread is golden and the cheese is starting to melt, about 4 minutes. Carefully flip sandwich and cook until golden underneath, about 4 minutes more. Repeat with remaining sandwiches. Serve immediately.

ANTIPASTO SANDWICH

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.