Antipasto Focaccia Sandwich Recipes

ANTIPASTO

Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories Appetizers and Snacks Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

Ingredients

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

ANTIPASTO SANDWICHES WITH GOAT CHEESE

Antipasto Sandwiches With Goat Cheese image

From vegetarian times.Sandwiches may be an everyday lunch food, but using artisan bread and flavorful antipasto ingredients elevates a simple sandwich to sophisticated picnic fare. For a vegan variation, omit the goat cheese; instead, spread 1 to 2 Tbs. black olive paste over top and bottom halves of both loaves, then arrange 12 oz. thinly sliced baked or smoke-flavored tofu over roasted peppers and artichokes.

Provided by sugarrushkid

Categories Lunch/Snacks

Time 5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) jar roasted red peppers, rinsed and sliced
1 garlic clove, minced
1/8 teaspoon fresh ground black pepper
1 (6 ounce) jar marinated artichoke hearts, drained and chopped, marinade reserved
2 (8 inch) ciabatta or 2 small French baguettes
8 ounces creamy goat cheese
1/4 cup black olive paste (olivada) or 1/4 cup finely chopped pitted kalamata olive
2 cups arugula, rinsed and dried (bagged or fresh)

Steps:

Combine red peppers, garlic, black pepper and 2 Tbs. reserved artichoke marinade in mixing bowl; toss to coat.
Split focaccia or ciabatta loaves in half horizontally using a serrated knife. Brush insides with some remaining artichoke marinade. Spread goat cheese on bottom halves and black olive paste on top halves. Layer red pepper mixture, artichokes and arugula over goat cheese. Replace bread tops. Using serrated knife, cut each loaf into 4 portions.

Nutrition Facts : Calories 123.5, Fat 8.7, SaturatedFat 5.9, Cholesterol 22.4, Sodium 750, Carbohydrate 5.1, Fiber 1.8, Sugar 1, Protein 7.4

FOCACCIA SANDWICHES

Focaccia Sandwiches image

Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

1/3 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives, drained
1 focaccia bread (about 12 ounces), split
4 romaine leaves
1/4 pound shaved deli ham
1 medium sweet red pepper, thinly sliced into rings
1/4 pound shaved deli turkey
1 large tomato, thinly sliced
1/4 pound thinly sliced hard salami
1 jar (7 ounces) roasted sweet red peppers, drained
4 to 6 slices provolone cheese

Steps:

In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

Nutrition Facts : Calories 113 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ANTIPASTO CHICKEN SANDWICH

Antipasto Chicken Sandwich image

A delicious sandwich adapted from Cooking Light. A great way to use up leftover grilled or roasted chicken breasts. Can be made ahead, cut into wedges, and wrapped in foil for picnics, camping, school lunches.

Provided by Brenda.

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 ounce) round focaccia bread, cut in half horizontally
4 -6 tablespoons tapenade (Try Ruth Reichl's Tapenade, Super Easy and Elegant!)
2 cups cooked boneless skinless chicken breasts, shredded
1/2 cup drained marinated artichoke hearts, coarsely chopped
1/2 cup sun-dried tomato packed in oil, chopped drained
1/2 cup bottled roasted red pepper, coarsely chopped
2 ounces prosciutto, thinly sliced
1/2 cup Fontina cheese, shredded
4 -8 pepperoncini peppers (optional)

Steps:

Spread bottom half of focaccia with olive paste.
Arrange chicken on top of paste.
Arrange artichokes, tomatoes, peppers, and prosciutto over chicken.
Sprinkle with cheese.
Top with top half of focaccia; press gently.
Heat a large nonstick skillet over medium heat. Add sandwich to pan.
Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten.
Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking).
Cut into 4 wedges.
Serve with pepperoncini (optional).

Nutrition Facts : Calories 210.9, Fat 8.7, SaturatedFat 3.6, Cholesterol 75.2, Sodium 455.9, Carbohydrate 6.5, Fiber 2.1, Sugar 0.4, Protein 26.7

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