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
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 POCKET SANDWICH
I came up with this for lunch yesterday with ingredients I had on hand in the fridge. It was very tasty. You can be flexible with the ingredients.
Provided by VickyJ
Categories Lunch/Snacks
Time 30m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 453.8, Fat 17.9, SaturatedFat 7.1, Cholesterol 61.5, Sodium 2184.7, Carbohydrate 47.4, Fiber 6, Sugar 2.9, Protein 25.7
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
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 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
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