Antipasto Submarine Salad Sandwich Recipe

My son Chad said to me this past week, no one except you and I eat the antipasto salad, maybe if you make it into a sandwich the family will eat everything in it.

We love a great salad and in a this huge submarine garlic toasted bread antipasto style, all I can say it wow he was right, they all loved it. As packed as this was with meat, lettuce and cheeses, it went in a New York second! I had to make a second one! So not only was it a great idea, it worked like a charm and everything in our normal salad is in this wonderful sangwich(that's how we say it in New York)! Thanks Chad!

Here's what we like in it:


Sliced Mortadella ( Italian style bologna)

Genoa Salami or Hard Salami

Capicola

Sliced Mozzarella

Sliced Provolone sharp or mild

Sandwich Pepperoni

Peperoncini left whole or slcied

Sliced Plum Tomatoes

Romaine Lettuce

Sliced Black Olives cured, green or calamatta

Hot Peppers or Roasted Peppers

1 Whole loaf unsliced Italian Bread

Vinegar, olive oil

salt, pepper, oregano, basil, minced garlic, grating cheese

Optional: cayenne pepper


Other sandwich options: chopped artichoke hearts, prosciutto, boiled eggs slices, sliced cucumbers, chick peas, tuna, capers, green or black olives, cooked eggplant slices or zucchini, sliced mushrooms, sliced onions, anchovies


Slice the bread in 3 layers, brush each layer with olive oil, add herbs, spices and minced garlic to each top layer. Sprinkle with grating cheese. Broil each layer a few minutes until browned, watching carefully not to burn.


You can add whatever you put into your salad on here. We even made the second one with olive oil packed Tuna on it. Delicious!

After you have stacked each sliced layer with whatever you like, drizzle with vinegar, olive oil, sprinkle with basil, oregano, grating cheese and mangia!