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

Ingredients needed for
1 Tomato, thinly sliced
2 Cup(s) Iceberg lettuce, finely
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
1/4 Cup(s) Red wine vinegar
3 Cloves garlic, smashed
1/4 Cup(s) Olive oil
Salt and freshly ground
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

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