Recipe by Suzanne S.
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.
Top Review by DailyInspiration
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.
- 1 lb sliced ham
- 1 lb sliced pastrami
- 10 ounces mozzarella cheese, cut into sticks (block)
- 1 (15 ounce) can black olives
- 1 (15 ounce) can artichoke hearts
- 1 (15 ounce) can hearts of palm
- 1 (16 ounce) bottle Italian dressing
- 1 tablespoon sugar