ANTIPASTO PLATTER WITH GRILLED VEGETABLES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt.
- Cut off and discard the top one-quarter of each artichoke with a serrated knife. Snap off the tough outer leaves. Peel the stem and base with a paring knife. Halve the artichokes lengthwise and drop into the saucepan. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.
- Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.
- Preheat a grill or grill pan to medium high. Grill the artichokes and peppers, turning, until browned, about 8 minutes. (Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes.)
- Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread.
ANTIPASTO GRILLED CHEESE SANDWICH
I was looking for a different kind of grilled cheese sandwich and this is what I came up with! It really hits the spot!
Provided by LILLIANCOOKS
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Blot dry the roasted red pepper.
- Slice the marinated artichoke heart in half, then press it to flatten.
- Set these ingredients aside.
- Melt butter in a non stick skillet over med/low heat.
- Dip one side of each slice of bread in the melted butter and set aside.
- Place one slice of bread, buttered side down, in the skillet.
- Top with mozzerella, salami, roasted red pepper, and artichoke halves.
- Place other piece of bread ontop, buttered side up, and grill for about 2 minutes, pressing down on the sandwich the entire time. Check to see that the bottom is browning. Then flip the sandwich over and repeat cooking process to brown the other side.
- Slice in half and serve warm.
- Enjoy!
ANTIPASTO SANDWICH
This antipasto sandwich is easy, versatile and absolutely packed with flavour. The perfect quick lunch ready and waiting!
Provided by Chris
Categories lunch
Time 15m
Number Of Ingredients 9
Steps:
- Fold prosciutto onto each of the base ciabatta slices. Top with folded salami slices, then follow with sun dried tomatoes, artichokes and olives. Finish with mozzarella.
- Add to a small baking tray then pop under the grill and broil until the mozzarella melts.
- Spread pesto mayo over top ciabatta slice. Top melted mozzarella with rocket/arugula, then add the top ciabatta slice. Eat whole or slice in half and enjoy!
Nutrition Facts : Calories 714 kcal, Carbohydrate 40.85 g, Protein 35.96 g, Fat 45.88 g, SaturatedFat 15.783 g, TransFat 0.188 g, Cholesterol 94 mg, Sodium 2193 mg, Fiber 4.9 g, Sugar 2.56 g, UnsaturatedFat 26.599 g, ServingSize 1 serving
ANTIPASTO SUB CLUB SANDWICH
Popular antipasto ingredients are layered onto a round Italian bread loaf spread with minced garlic and mayo to make these tasty appetizer sandwich wedges.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut bread into 3 lengthwise slices. Hollow out top, leaving 3/4-inch-thick shell. Discard removed bread or reserve for another use.
- Combine next 4 ingredients; spoon into inverted bread top. Cover with middle bread slice; top with cheese and meat.
- Spread combined mayo and garlic onto cut side of remaining bread slice; place, mayo side down, over inverted sandwich.
- Wrap sandwich. Refrigerate 1 hour. Cut into wedges to serve.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
ANTIPASTO GRILLED SANDWICH
I was looking for a different kind of grilled cheese sandwich and this is what I came up with! It really hits the spot!
Provided by Lillian Russo
Time 15m
Number Of Ingredients 6
Steps:
- 1. Blot dry the roasted sweet red pepper.
- 2. Slice the marinated artichoke heart in half, then press it to flatten.
- 3. Melt butter in a non stick skillet over med/low heat.
- 4. Dip one side of each slice of bread in the melted butter and set aside.
- 5. Place one slice of bread, buttered side down, in the skillet.
- 6. Top with mozzerella, salami, roasted red pepper, and artichoke halves
- 7. Place other piece of bread ontop, buttered side up, and grill for about 2 minutes, pressing down on the sandwich the entire time. Check to see that the bottom is browning. Then flip the sandwich over and repeat cooking process to brown the other side.
- 8. Slice in half and serve warm.
ANTIPASTO SANDWICH
A perfect picnic sandwich. Easy to do the night before and refrigerate until ready to go. The flavors just melt together into one wonderful sensation.
Provided by P48422
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut the bread horizontally into 5 slices.
- Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center.
- Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion.
- Add the next slice of bread, coat with mayonnaise, then all the provolone and salami.
- Add the next slice, coat with mayo, then the remaining romaine, and the mortadella.
- Next slice, mayo, tomato, coppa.
- Top with the last slice of bread, press down on the sandwich lightly with your hands.
- Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4.
- Slice and serve with the olives and pepperoncini.
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