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Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE’S TIP: “On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 loaf (1 pound) unsliced Italian bread
  • 3 tablespoons olive oil, divided
  • 1 large carrot, chopped
  • 1 medium green pepper, chopped
  • 1 medium celery rib, chopped
  • 1 medium onion, chopped
  • 1 teaspoon minced garlic
  • 1/2 cup prepared pesto
  • 8 thin slices hard salami
  • 4 plum tomatoes, sliced
  • 1/2 cup chopped pitted green olives
  • 2 cups (8 ounces) shredded Italian cheese blend

Nutritional Facts

1 piece: 389 calories, 22g fat (7g saturated fat), 25mg cholesterol, 838mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 14g protein.


  1. Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned.
  2. Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender.
  3. Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve. Yield: 8 servings.
Originally published as Antipasto Bread in Simple & Delicious July/August 2007, p11

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