Antipasto Sandwich Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

For dressing
 Olive oil120 Milliliter (1/2 Cup)
 Red wine vinegar2 Tablespoon
 Dijon mustard1 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Dried basil1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Crushed red pepper flakes1⁄4 Teaspoon
 Radicchio head3 Ounce, cored and outer leaves discarded (1 Small Head Of 85 Gram)
 Arugula2 1⁄2 Ounce, stemmed and torn into bite-size pieces (1 Bunch Of 70 Gram)
 Fennel bulb9 Ounce, outer layer discarded, cored, and halved lengthwise (1 Small Bulb Of 255 Gram)
 Frozen artichoke hearts4 1⁄2 Ounce, thawed and quartered (3/4 Cup Or 130 Gram)
 Round loaf italian bread12 Ounce, unsliced (340 Gram)
 Mortadella4 Ounce, sliced (110 Gram)
 Sliced hard salami4 Ounce (110 Gram Of Thinly Sliced Variety)
 Thinly sliced prosciutto4 Ounce (110 Gram)
 Thinly sliced provolone cheese4 Ounce (110 Gram)
 Canned roasted red peppers2 Medium, cut into 1/4-inch strips (Or Bottled, 110 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 3523 Calories from Fat 2027

% Daily Value*

Total Fat 231 g355.4%

Saturated Fat 59.4 g297%

Trans Fat 0 g

Cholesterol 322 mg

Sodium 8398.9 mg350%

Total Carbohydrates 235 g78.4%

Dietary Fiber 27.1 g108.5%

Sugars 5.9 g

Protein 137 g274.9%

Vitamin A 72.1% Vitamin C 91.7%

Calcium 143.1% Iron 119.5%

*Based on a 2000 Calorie diet

Directions

To make the dressing, process all the ingredients with the metal blade of a food processor until combined, about 5 seconds.
Reserve.
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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