Antipasto Sandwich
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Servings: 6
RECIPE INGREDIENTS
- ½ cup pitted chopped green olives
- ½ cup Filippo Berio Robusto Extra Virgin Olive Oil
- 2 tbsp drained capers
- ½ tsp dried oregano
- ¼ tsp freshly ground pepper
- ¼ tsp. crushed red pepper flakes
- 1 round or oblong loaf rustic bread
- 6 large lettuce leaves
- 2 red or yellow bell peppers, roasted, peeled, and quartered
- 4 oz. sliced ham
- 4 oz. sliced mortadella
- 2 oz. sliced Genoa salami
- 4 oz. sliced provolone cheese
RECIPE DIRECTIONS
- In a bowl, combine the olives, oil, capers, oregano, pepper, and red pepper flakes; set aside.
- Slice the loaf in half horizontally; lay the cut sides up on a work surface. Remove some of the bread from center of each half. Drizzle oil from the olive mixture over both sides of the bread.
- Spoon half of the olive salad over one-half of the loaf. Layer the lettuce, peppers, ham, mortadella, salami, and provolone over the top. Top with the remaining olive salad. Cap with the remaining half of the loaf.
- Press down on the loaf; place a heavy skillet or other weight on the loaf. Let stand for 10 minutes; use a serrated knife to cut it into portions.
Tip: You’ll have leftover bread, but you can use it to make breadcrumbs for another dish.