Antipasti Sandwich

Photo by Sarah Karnasiewicz
Antipasti Sandwich 3.0 3 5 1
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  • Makes 2 sandwiches
  • Hands-On Time
  • Total Time

Who said antipasti isn't portable? This craveable sandwich combines all the elements of a classic plattercured meats, silky vegetables, salty cheesein one compact package. And with flavors this big, a simple drizzle of olive oil and tart balsamic is the only dressing required.


  1. Check 4 slices ciabatta bread or 2 sturdy sandwich rolls, sliced
  2. Check 2 teaspoons extra virgin olive oil
  3. Check 2 teapoons balsamic vinegar
  4. Check 4 slices proscuitto de parma
  5. Check 4 slices soppressata
  6. Check 2 large slices roasted red pepper
  7. Check 3 pepperoncini, de-stemmed and roughly chopped
  8. Check 4 slices Parmigiano Reggiano
  9. Check teaspoon kosher salt
  10. Check teaspoon freshly ground black pepper


  1. Drizzle 2 slices of ciabatta (or 2 split rolls) with olive oil and vinegar. Layer on the proscuitto, soppressata, red peppers, pepperoncini, and the Parmegiano. Season with salt and pepper. Sandwich with the remaining slices and press down gently but firmly.
  2. Wrap sandwiches tightly with plastic film or wax paper if you are packing them, or serve immediately.