Antipasto Picnic Sandwiches
Perfect make-ahead sandwich that's full of antipasto flavors
Servings: 8
Calories: 346kcal
Ingredients
- 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
- ½ cup green or black pitted olives drained
- ½ cup sliced picked peppers jarred, sweet or hot, drained
- ¼ 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
Instructions
- 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.
Notes
Feel free to substitute your favorite meats, cheeses, and vegetable ingredients.
Nutrition
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