HOT ANTIPASTO SANDWICHES
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
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 SANDWICH
This antipasto sandwich is easy, versatile and absolutely packed with flavour. The perfect quick lunch ready and waiting!
Provided by Chris
Categories lunch
Time 15m
Number Of Ingredients 9
Steps:
- Fold prosciutto onto each of the base ciabatta slices. Top with folded salami slices, then follow with sun dried tomatoes, artichokes and olives. Finish with mozzarella.
- Add to a small baking tray then pop under the grill and broil until the mozzarella melts.
- Spread pesto mayo over top ciabatta slice. Top melted mozzarella with rocket/arugula, then add the top ciabatta slice. Eat whole or slice in half and enjoy!
Nutrition Facts : Calories 714 kcal, Carbohydrate 40.85 g, Protein 35.96 g, Fat 45.88 g, SaturatedFat 15.783 g, TransFat 0.188 g, Cholesterol 94 mg, Sodium 2193 mg, Fiber 4.9 g, Sugar 2.56 g, UnsaturatedFat 26.599 g, ServingSize 1 serving
HOT ANTIPASTO SUBS
Hot or cold, these loaded sandwiches are always a family hit. They blend all the robust flavors of antipasto into an easy-to-eat bun. -Sharlene Lander, Lake Placid, Florida
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Mix mustard, mayonnaise and oregano; spread on buns., Layer remaining ingredients on bun bottoms; close sandwiches and wrap in foil. Bake on a baking sheet until heated through, 12-15 minutes.
Nutrition Facts : Calories 623 calories, Fat 39g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 1861mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
ANTIPASTO PLATTER
This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!
Provided by WMAURO
Categories Appetizers and Snacks Antipasto Recipes
Time 45m
Yield 20
Number Of Ingredients 20
Steps:
- Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
- Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
- Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
- Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
- Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 7.4 g, Cholesterol 93.7 mg, Fat 39 g, Fiber 1.6 g, Protein 31.3 g, SaturatedFat 18 g, Sodium 2208.7 mg, Sugar 2.6 g
ANTIPASTO SUB CLUB SANDWICH
Popular antipasto ingredients are layered onto a round Italian bread loaf spread with minced garlic and mayo to make these tasty appetizer sandwich wedges.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
ANTIPASTO SALAD SANDWICHES
Steps:
- Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.
- Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)
ANTIPASTI SANDWICH
Celebrate summer with this portable pressed sandwich that features all the flavors of your favorite Italian ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 496 g, Fat 16 g, Fiber 10 g, Protein 21 g
ANTIPASTO SANDWICH
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
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.
ROASTED PEPPER ANTIPASTO SANDWICH
Give the antipasto lovers in your house a thrill. Make a few of these cheesy roast beef and red pepper sandwiches.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Spread mayo onto cut sides of bread.
- Fill with remaining ingredients.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1070 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 5 g, Protein 20 g
ANTIPASTO SANDWICHES WITH GOAT CHEESE
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
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
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