Salami Anitpasto Sandwich

Serves 4


pound thinly sliced hard salami
1 7-ounce jar roasted red peppers, drained
1 6-ounce jar marinated artichoke hearts
cup pepperoncini peppers, drained
8 ounces Provolone cheese
cup ripe olives, pitted and sliced
teaspoon dried oregano
cup Italian or Caesar salad dressing
1 20-21-inch French baguette
12-15 fresh basil leaves


    1. Cut salami and peppers into thin strips. Coarsely chop artichoke hearts. Finely chop pepperoncini. Cut Provolone into cubes. 
    2. Combine salami, roasted peppers, artichokes with liquid, pepperoncini, cheese, olives, oregano and salad dressing. Cover and refrigerate for at least one hour.
    3. Cut baguette into 4 equal pieces. Slice and open. Remove some of the soft bread from the interior, leaving a hollow space in both top and bottom sections. 
    4. Portion the marinated salami and vegetable mixture (about 1 cup each) into the bread sections.  Place fresh basil leaves on top bread section. 
    5. Close and tightly wrap each sandwich in plastic wrap and chill about 3 to 4 hours. 
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