Antipasto Pocket Sandwich Food

HOT ANTIPASTO SANDWICHES

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.

ANTIPASTO SUB CLUB SANDWICH

Steps:

• Cut bread into 3 lengthwise slices. Hollow out top, leaving 3/4-inch-thick shell. Discard removed bread or reserve for another use.
• Combine next 4 ingredients; spoon into inverted bread top. Cover with middle bread slice; top with cheese and meat.
• Spread combined mayo and garlic onto cut side of remaining bread slice; place, mayo side down, over inverted sandwich.
• Wrap sandwich. Refrigerate 1 hour. Cut into wedges to serve.

ANTIPASTI SANDWICH

Steps:

• Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.
• Over a low gas flame or under the broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub bell pepper with a paper towel to remove skin, then core, discard seeds, and slice flesh into strips.
• Pull out about 2 cups bread from inside loaf halves. In a food processor, combine beans, garlic, lemon juice, and oil and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.
• Arrange zucchini on bottom half of bread. Top with mortadella, parsley, roasted pepper, artichokes, Parmesan, and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges with a serrated knife.

ANTIPASTO PLATTER

Steps:

• Place the sliced mozzarella on a serving platter, sprinkle the slices with the olive oil and cracked pepper. Artfully arrange the salami, Peppadews, cucumber slices, artichoke hearts, tomatoes, olives and Bruschetta around the platter and decorate with stems of basil leaves.
• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

ANTIPASTO POCKET SANDWICH

Steps:

• -Preheat oven to 375°F.
• -Place a piece of foil on a sheet pan, and treat with nonstick cooking spray.
• -Microwave tortilla for 20 seconds on high power.
• -Place vegetables in center of warm tortilla and roll up egg roll-style, and place seam-side down on sheet pan.
• -Cut two slits in top of sandwich.
• -Bake for 20 minute.
• -Let stand for a couple of minutes.
• -Cut in half and enjoy.

ANTIPASTO CHICKEN SANDWICH

Steps:

• Spread bottom half of focaccia with olive paste.
• Arrange chicken on top of paste.
• Arrange artichokes, tomatoes, peppers, and prosciutto over chicken.
• Sprinkle with cheese.
• Top with top half of focaccia; press gently.
• Heat a large nonstick skillet over medium heat. Add sandwich to pan.
• Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten.
• Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking).
• Cut into 4 wedges.
• Serve with pepperoncini (optional).

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.

ANTIPASTO SANDWICHES WITH GOAT CHEESE

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.