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.
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 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
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.
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