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Antipasto Sub
This zesty sandwich from Jeanette Hios of Brooklyn, New York is piled high with flavor. "One night instead of setting out sandwiches with antipasto on the side. I combined the two. It was a big hit with my friends," recalls Jeanette.
10-12 Servings
Prep: 15 min. + chilling
Ingredients
1 loaf (1 pound) unsliced Italian bread
3 cans (2-1/2 ounces
each
) sliced ripe olives, drained
3 jars (6-1/2 ounces
each
) marinated artichoke hearts, drained
1 jar (16 ounces) roasted sweet red pepper strips, drained
8 ounces provolone cheese, thinly sliced
3/4 pound thickly sliced salami
3 tablespoons olive oil
3 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Cut bread in half lengthwise; hollow out top, leaving a 1-1/2-in.
shell. (Discard removed bread or save for another use.) Invert bread
top; layer with olives, artichokes, red pepper, cheese and salami.
Replace bread bottom. Wrap tightly in plastic wrap; refrigerate.
In a jar with a tight-fitting lid, combine the remaining ingredients;
shake well. Refrigerate. Cut sub into slices; serve with the
dressing. Yield: 10-12 servings.
Editor's Note:
This recipe was tested with Vlasic roasted red pepper strips.
© Taste of Home 2013
2 of 2
Antipasto Sub
(continued)
Nutrition Facts:
1 serving (1 piece) equals 338 calories, 21 g fat (8 g saturated fat), 41 mg cholesterol, 1,150 mg sodium, 22 g carbohydrate, 1 g fiber, 16 g protein.
© Taste of Home 2013