Monday, May 21, 2012

Grilled Antipasto Sandwich

This sandwich is an impressive sight to behold.  Great for a day when you don't want to spend too much time in the kitchen but still want something special! 

Yield:  4-8 servings

1/2 pound thinly sliced prosciutto
1/2 pound sopresseta
1/2 pound Genoa salami
1 pound provolone slices
Olive oil, for brushing
1 large baguette, split
1 large garlic clove, halved
1/2 pound marinated artichokes, drained
2 roasted red bell peppers, cut into strips
Salt and pepper, to taste

Preheat your grill to high.  This could also be made on a grill pan, but you would probably need to slice the bread into smaller pieces to fit the size of your pan.

Slice the bread and brush inside and out with a light layer of olive oil.  Rub the cut side of the garlic on the inside of the bread.  Grill the bread, turning once or twice, until toasted, about 5 minutes. 

Next, on a cutting board, lay out the bread.  Take 2 provolone slices and add a layer of salami and sopresseta, then roll into a cylinder and wrap prosciutto around the outside.  I did not have to use any toothpicks or skewers, even though the recipe called for it.  Lay prosciutto roll seam side down on bread, and continue until you have covered the loaf (I made four of these).
Layer the sandwich with the artichoke hearts and roasted bell peppers and sprinkle the sandwich with salt and pepper.  Place the entire sandwich on a piece of aluminum foil and return to the grill for about 5 minutes, or until cheese is melted and meat is warm.

Slice and serve!  Enjoy!

Tips:  The original recipe called for just the prosciutto, but I added some other Italian meats for more flavor.  It's easy enough add more or subtract ones you don't like, just try to use an even amount of each.  Also, grilling the sandwich is key, as it gives it a lot of smoky flavor.

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