Prep 20 mins
Cook 2 hrs
This is a recipe I made up after sampling this at an Italian restaurant in Niceville, Florida. We have played with it for nearly 15 years, and this one is the one we keep coming back to. I get requests to bring this to all parties and it packs nicely for a picnic, too.
- Roll ham and pastrami around cheese.
- Secure with toothpick.
- Mix dressing and sugar.
- Layer rolls and remaining ingredients and marinate for at least 2 hours in dressing.
- Serve all on a bed of lettuce.
This antipasto is absolutely delish! It's easy to put together and makes a great snack, light lunch or appetizer. Made as directed with the exception that I realized I only had kalamata olives and not regular black olives so I left them out and added some sundried tomatoes. Loved the color and flavor that they added to the dish. This dish will definitely be made again! Made for PRMR, October, 2013.
Delicious and so versatile. I used Genoa and sharp provolone. Have made twice everyone loves it! Thank you for sharing
I made these once and forgot to rate them. I have been searching for two days to find this recipe again. It is easy and make ahead which is a big plus, lots of compilments. Thanks for a great recipe I am making this again today!