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Antipasto Sandwich

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“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.”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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