Antipasto Salad Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These are great for a picnic. They taste even better when made a few hours ahead, which allows the flavors to blend. Ingredients:
1/2 pound thinly sliced italian salami (such as genoa), cut into 1/4-inch-wide strips |
1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes |
3/4 cup finely chopped celery |
1/4 cup finely chopped pitted kalamata olives or other brine-cured black olives |
1/2 cup mayonnaise |
1/3 cup chopped roasted red peppers from jar |
1 18-inch-long french-bread baguette |
2 cups thinly sliced radicchio (from 1 large head) |
Directions:
1. Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.
2. Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)
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