Recipe Name:	Antipasto Sandwich	Submitted by:	Administrator
Source:		Source Description:
Ethnicity:		Last Modified:	2/22/2014
Base:		Comments:
Course:
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Preparation Time:
Number of Servings:	4

Ingredients: Ingredients needed for antipasto sandwich 1 Tomato, thinly sliced 2 Cup(s) Iceberg lettuce, finely sliced 1 Red onion, finely sliced 1/2 Cup(s) Fresh basil leaves 1 Round country-style loaf bread sliced crosswise inside removed 1/4 Pound(s) Mortadella 1/4 Pound(s) Capicola 1/2 Pound(s) Italian salami, thinly 1/4 Pound(s) Provolone, thinly sliced 1/4 Pound(s) Mozzarella, thinly sliced 3 Roasted red peppers, thinly vinaigrette: 1/4 Cup(s) Red wine vinegar 3 Cloves garlic, smashed 1/4 Cup(s) Olive oil Salt and freshly ground Pepper

Directions: How to Prepare the Vinaigrette: In a blender add the red wine and garlic and blend until smooth. Drizzle in the olive oil until emulsified and season with salt and pepper. How to Prepare the Antipasto Sandwich: Brush the insides of the bread lightly with the vinaigrette. Place the tomatoes, lettuce and red onions in a bowl and add the rest of the vinaigrette. Set aside. Build the sandwich by layering the fillings; place half of the meat, cheese, peppers and basil and tomato mixture on the bread and repeat. Pour any remaining vinaigrette over the vegetables and top with the bread. Wrap the sandwich in aluminum foil and place on a baking sheet or a roasting pan. Top with another baking sheet and weight with a saut pan or cans. Store in the refrigerator for eight hours or overnight. © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 630 Calories From Fat: 430 Total Fat: 48.3g Cholesterol: 104mg Sodium: 1451.5mg Potassium: 800.9mg Carbohydrates: 17g Fiber: 5.7g Sugar: 2.2g Protein: 34.4g