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Antipasto Sandwich

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For dressing
  Olive oil 120 Milliliter (1/2 Cup)
  Red wine vinegar 2 Tablespoon
  Dijon mustard 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Crushed red pepper flakes 1⁄4 Teaspoon
  Radicchio head 3 Ounce, cored and outer leaves discarded (1 Small Head Of 85 Gram)
  Arugula 2 1⁄2 Ounce, stemmed and torn into bite-size pieces (1 Bunch Of 70 Gram)
  Fennel bulb 9 Ounce, outer layer discarded, cored, and halved lengthwise (1 Small Bulb Of 255 Gram)
  Frozen artichoke hearts 4 1⁄2 Ounce, thawed and quartered (3/4 Cup Or 130 Gram)
  Round loaf italian bread 12 Ounce, unsliced (340 Gram)
  Mortadella 4 Ounce, sliced (110 Gram)
  Sliced hard salami 4 Ounce (110 Gram Of Thinly Sliced Variety)
  Thinly sliced prosciutto 4 Ounce (110 Gram)
  Thinly sliced provolone cheese 4 Ounce (110 Gram)
  Canned roasted red peppers 2 Medium, cut into 1/4-inch strips (Or Bottled, 110 Gram)

To make the dressing, process all the ingredients with the metal blade of a food processor until combined, about 5 seconds.
Halve the radicchio lengthwise and slice with the thick [6mm] slicing disc.
Combine with the arugula in a bowl.
Slice the fennel vertically with the ultra thin [1mm] slicing disc and transfer to a bowl.
Toss the radicchio and arugula with 2 tablespoons dressing, the fennel with 1 tablespoon, and the artichoke hearts with 1 tablespoon.
Slice the bread in thirds horizontally.
Remove the soft crumbs from the top and bottom, leaving a 3/4-inch [2cm] shell.
Brush the top and bottom with 1 tablespoon dressing each.
Brush each side of the middle piece with 1 tablespoon dressing.
Place the radicchio and arugula in the bottom shell.
Top with the mortadella, salami, fennel, and middle bread piece.
Then, layer the artichokes, prosciutto, provolone, and red peppers and secure the top bread piece with long toothpicks, if desired.
Cut into 8 wedges.

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