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Antipasto Sub

 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 ServingsPrep: 15 min. + chilling


  • 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


  • 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.

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Antipasto Sub (continued)

Nutritional 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.