Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 338
  • Fat:
  • 21 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 41 mg
  • Sodium:
  • 1150 mg
  • Carbohydrate:
  • 22 g
  • Fiber:
  • 1 g
  • Protein:
  • 16 g

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.

SERVINGS

10-12

CATEGORY

Sandwich

METHOD

Chill

PREP

15 min.

TOTAL

15 min.

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.

Printed from tasteofhome.com Aug 29, 2008

Copyright Reiman Media Group, Inc © 2008