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    You are in: Home / Recipes / Antipasto Sandwich Recipe
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    Antipasto Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    P4's Note:

    A perfect picnic sandwich. Easy to do the night before and refrigerate until ready to go. The flavors just melt together into one wonderful sensation.

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    Units: US | Metric


    1. 1
      Cut the bread horizontally into 5 slices.
    2. 2
      Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center.
    3. 3
      Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion.
    4. 4
      Add the next slice of bread, coat with mayonnaise, then all the provolone and salami.
    5. 5
      Add the next slice, coat with mayo, then the remaining romaine, and the mortadella.
    6. 6
      Next slice, mayo, tomato, coppa.
    7. 7
      Top with the last slice of bread, press down on the sandwich lightly with your hands.
    8. 8
      Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4.
    9. 9
      Slice and serve with the olives and pepperoncini.

    Ratings & Reviews:

    • on June 14, 2009

      Sounds marvelous!!! I wish I could try this. Maybe after a few more pounds!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Antipasto Sandwich

    Serving Size: 1 (421 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 464.6
    Calories from Fat 156
    Total Fat 17.3 g
    Saturated Fat 6.8 g
    Cholesterol 42.2 mg
    Sodium 1499.5 mg
    Total Carbohydrate 60.5 g
    Dietary Fiber 5.5 g
    Sugars 10.3 g
    Protein 17.4 g

    The following items or measurements are not included:

    provolone cheese

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