Antipasto Pie sandwich
From peetabear 14 years ago
- - to make
- Serves 8
I am not a huge Rachael Ray fan but this looks and sounds so good... will be great at our super bowl party...
Ingredients
- • 1 (12-inch) round or oval, crusty, chewy bread , such as Tuscan-style or a sesame semolina shopping list
- • 1 (14 to 16-ounce) jar giardiniera*, drained shopping list
- • 1/2 pound thinly sliced sharp provolone shopping list
- • 1 (14 to 16-ounce) jar roasted red peppers, or 2 fresh roasted red bell peppers, see note shopping list
- • 1 (14-ounce) can quartered artichoke hearts in water , drained shopping list
- • 1 (12-ounce) bag mixed salad greens, any variety shopping list
- • 1/2 cup (a couple of handfuls) fresh Italian flat leaf parsley leaves shopping list
- • 15 to 20 leaves fresh basil, torn shopping list
- • 1/3 pound sliced genoa salami shopping list
- • 1/3 pound sliced sweet soppressata shopping list
- • 1/3 pound sliced cappacola (hot cured pork shoulder) shopping list
- • 1/4 red onion, thinly sliced shopping list
- • 1 vine-ripe tomato, thinly sliced shopping list
- • extra-virgin olive oil, for drizzling shopping list
- • coarse salt and pepper shopping list
- • 8 hot or sweet pickled cherry peppers shopping list
How to make it
- 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 meats and 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.
The Rating
Reviewed by 7 people-
Yum Yum Yummm! high 5!
cuzpat
in Sikeston loved it
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Saved, flagged and yummed!
mystic_river1
in Bradenton loved it
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Wow
hungrybear
in Miner loved it
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