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
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 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.
ANTIPASTO CHICKEN
Mouthwatering ingredients from an antipasto platter combine with chicken breasts for a fabulous Italian feast!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in 12-inch skillet over medium heat. Sprinkle garlic pepper over chicken. Cook chicken in oil about 8 minutes, turning once, until brown on both sides.
- Mix undrained artichokes and remaining ingredients except cheese in medium bowl. Cut large artichoke pieces in half if necessary. Spoon mixture over chicken. Cook about 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with cheese.
Nutrition Facts : Calories 245, Carbohydrate 10 g, Cholesterol 75 mg, Fiber 4 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg
ANTIPASTO SQUARES
Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.
Provided by Lori G.
Categories Appetizers and Snacks Antipasto Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 C).
- Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
- In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
- Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Nutrition Facts : Calories 452 calories, Carbohydrate 25.3 g, Cholesterol 104 mg, Fat 29.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 10.7 g, Sodium 1291.4 mg, Sugar 5.3 g
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.
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