| ingredients needed for antipasto sandwich* | | 1 lrg Tomato, thinly sliced | | 2 cup Iceberg lettuce, finely sliced | | 1 med Red onion, finely sliced | | 12 cup Fresh basil leaves | | 1 lrg Round country-style loaf bread, sliced crosswise, inside removed | | 1/4 lb Mortadella | | 1/4 lb Capicola | | 1/2 lb Italian salami, thinly sliced | | 1/4 lb Provolone, thinly sliced | | 1/4 lb Mozzarella, thinly sliced | | 3 x Roasted red peppers, thinly sliced | | ingredients needed for vinaigrette: * | | 1/4 cup Red wine vinegar | | 3 x Cloves garlic, smashed | | 1/4 cup Olive oil | | Salt and freshly ground pepper |
| | How to Prepare the Vinaigrette : In a blender add the red wine and garlic and blend until smooth. | | Drizzle in the olive oil until emulsified and season with salt and pepper . How to Prepare the Antipasto Sandwich: | | Brush the insides of the bread lightly with the vinaigrette. Place the tomatoes , lettuce and red onions in a bowl and add the rest of the vinaigrette. Set aside. | | Build the sandwich by layering the fillings; place half of the meat, cheese , peppers and basil and tomato mixture on the bread and repeat. | | Pour any remaining vinaigrette over the vegetables and top with the bread. Wrap the sandwich in aluminum foil and place on a baking sheet or a roasting pan. | | Top with another baking sheet and weight with a saute pan or cans. | | Store in the refrigerator for eight hours or overnight. |
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