Recipe: Antipasto Sandwich

Antipasto Sandwich
alt.cooking-chien/Bette (1999)

1 large tomato, thinly sliced
2 cups iceberg lettuce, finely sliced
1 med. red onion, finely sliced
1/2 cup fresh basil leaves.

1 large round country-style loaf bread, slice top off, inside removed.

1/4 pound. mortadella
1/4 pound capicola or hot ham,
1/2 pound Italian salami, thinly sliced
1/4 pound provolone, thinly sliced
1/4 pound turkey, thinly sliced
1/4 pound mozzarella, thinly sliced
3 roasted red peppers, thinly sliced.
Hot pepper rings (opt.)

Ingredients Needed for Vinaigrette:
1/4 cup red wine vinegar
3 cloves garlic, smashed
1/4 cup olive oil
Salt and freshly ground pepper.

How to Prepare the Vinaigrette:

In a blender add the red wine and garlic and blend until smooth. Drizzle in the olive oil until emulsified and season with salt and pepper.

How to Prepare the Antipasto Sandwich:

Brush the insides of the bread lightly with the vinaigrette.

Place the tomatoes, lettuce and red onions in a bowl and add the rest of the vinaigrette. Set aside.

Build the sandwich by layering the fillings; place half of the meat, cheese, peppers and basil and tomato mixture on the bread and repeat.

Pour any remaining vinaigrette over the vegetables and top with the bread.

Wrap the sandwich in aluminum foil and place on a baking sheet or a roasting pan. Top with another baking sheet and weight with a saute pan or cans. Store in the refrigerator for eight hours or overnight.