Antipasto Sandwich

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Servings: 6


  • 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


    • 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.