Go Back
+ servings
Antipasto PIcnic Sandwiches

Antipasto Picnic Sandwiches

Perfect make-ahead sandwich that's full of antipasto flavors
Course dinner, lunch, Main Course, Snack
Cuisine American, Italian
Keyword sandwich
Prep Time 30 minutes
Servings 8
Calories 346kcal
Author Craving Something Healthy


  • 10 ounce loaf of whole grain Italian bakery bread round or long loaf
  • 14 ounce can artichoke hearts in water drained
  • 12 ounce jar roasted red peppers drained
  • 1/2 cup green or black pitted olives drained
  • 1/2 cup sliced picked peppers jarred, sweet or hot, drained
  • 1/4 cup thin sliced sweet onion
  • 2 tablespoons juilienne sundried tomatoes in olive oil and herbs
  • 2 tablespoons prepared pesto
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 2 ounces Primo Taglio Italian Dry Salame
  • 6 ounces Primo Taglio Pan Roasted Turkey Breast
  • 2-3 ounces Primo Taglio Provolone cheese


  • Slice the loaf of bread in half lengthwise, and with a fork scoop out part of the bread from each half to make 2 cavities for the filling. Be careful not to cut through to the bread crust. If desired, reserve the bread to make breadcrumbs for later use. Set the bread aside.
  • Chop the artichokes, roasted red peppers, and olives into small pieces (bite size). Put them into a large mixing bowl.
  • Add the sliced pickled peppers, onion, sundried tomatoes, pesto, oil and vinegar to the bowl. Toss everything to combine well.
  • On one half of the bread, spoon the vegetable mixture into the hollowed out cavity.
  • On the other half of the bread, fill the cavity with any remaining vegetables, and then with the meats and cheese.
  • Place both halves of the sandwich together and wrap tightly in foil. Refrigerate for up to 3 hours or until ready to slice and serve.


Calories: 346kcal | Carbohydrates: 27g | Protein: 12g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 985mg | Potassium: 409mg | Fiber: 4g | Sugar: 12g | Vitamin A: 624IU | Vitamin C: 24mg | Calcium: 97mg | Iron: 2mg