great sandwich

[Guest guest]

We saw this sandwich on 30 minutes meals and love it! We have used a variety

of things and

its totally excellent!!! The recipe called for meat, which we adapted to

veggie!

Becky

 

Antipasto Pie

1 (12-inch) round or oval, crusty, chewy bread, such as Tuscan-style or a

sesame semolina

1 (14 to 16-ounce) jar giardiniera*, drained

1/2 pound thinly sliced sharp provolone

1 (14 to 16-ounce) jar roasted red peppers, or 2 fresh roasted red bell

peppers, see note

1 (14-ounce) can quartered artichoke hearts in water, drained

1 (12-ounce) bag mixed salad greens, any variety

1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves

15 to 20 leaves fresh basil, torn *we have used pesto*

1/4 red onion, thinly sliced

1 vine-ripe tomato, thinly sliced *we have used sun dried tomatoes also*

Extra-virgin olive oil, for drizzling

Coarse salt and pepper

8 hot or sweet pickled cherry peppers

8 (8,10 or 12-inch) bamboo party skewers

Serving suggestions: green and black olives, herb flavored potato chips

 

* Giardiniera is a Italian pickled salad of cauliflower, hot peppers and

carrot found in International Foods aisle of market

Cut the top off of a large round or oval bread and hollow it out leaving a

half inch rim and bottom to your bread. The loaf should resemble a bowl or

deep pie shell.

Pulse the giardiniera in a food processor into a coarse relish. Spread and

press relish into the bottom of your bread shell in an even layer. Top

relish with a layer of provolone slices, red pepper pieces, and artichoke

hearts. Press ingredients down as you work to make room in your shell for as

much antipasto as possible.

Combine mixed greens, parsley, and basil in a bowl. Add a thin layer of

greens on top of artichokes, and drizzle with oil. Layer in remaining cheese

Top with a few more greens, onion and tomato slices, and another drizzle of

oil. Season the top of filled shell with salt and pepper. Bag up remaining

unused greens and herbs for tomorrow night's salad.

Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie

for travel.

When you are ready to serve, spear hot or sweet cherry peppers on 10 or

12-inch bamboo skewers and space eight skewers equidistant around the bread.

Cut bread into wedges, like a pie, and serve with olives and fancy potato

chips.

Note: to roast peppers, split each red bell pepper down the center and gut

them by scooping out seeds with a tug using your cupped hand. Place peppers

skin-side-up under broiler preheated to high. Leave oven door ajar for steam

to escape and blacken peppers entirely. Place charred peppers into a paper

bag and roll the bag up tightly. Let stand 5 minutes until peppers are cool

enough to handle and peel off charred skins.

 

 

 

[Guest guest]

That does sound great! Yumm!

I love chewy breads for sandwiches filled with veggies.

That giardiniera stuff is wonderful, too. They make for

cool munchin' on a hot summer day.

Thanks for sharing your sandwich recipe you adapted/

 

~ PT ~

 

What is now proved was once imagined.

~ William Blake (1757-1827)

~~~*~~~*~~~>

 

, " Wind Chimes " <chimies wrote:

>

> We saw this sandwich on 30 minutes meals and love it! We have used a variety

> of things and

> its totally excellent!!! The recipe called for meat, which we adapted to

> veggie!

> Becky

>

> Antipasto Pie

> 1 (12-inch) round or oval, crusty, chewy bread, such as Tuscan-style or a

> sesame semolina

> 1 (14 to 16-ounce) jar giardiniera*, drained

> 1/2 pound thinly sliced sharp provolone

> 1 (14 to 16-ounce) jar roasted red peppers, or 2 fresh roasted red bell

> peppers, see note

> 1 (14-ounce) can quartered artichoke hearts in water, drained

> 1 (12-ounce) bag mixed salad greens, any variety

> 1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves

> 15 to 20 leaves fresh basil, torn *we have used pesto*

> 1/4 red onion, thinly sliced

> 1 vine-ripe tomato, thinly sliced *we have used sun dried tomatoes also*

> Extra-virgin olive oil, for drizzling

> Coarse salt and pepper

> 8 hot or sweet pickled cherry peppers

> 8 (8,10 or 12-inch) bamboo party skewers

> Serving suggestions: green and black olives, herb flavored potato chips