Antipasto Sandwich Recipe

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antipastosandwich (400 x 300) Antipasto Sandwich Recipe

 

This Antipasto sandwich is one of my favorite sandwiches.  It's quick and easy to make, tastes indulgent, and keeps in the fridge for a few days. 

Ingredients

  • 1 can (14 oz)  artichokes, well drained and chopped
  • 1/2 can black olives, sliced
  • 1 tomato chopped or
  • 1 can diced tomatoes, drained
  • 1 small red onion thinly sliced
  • 2-3 Tbsp red wine vinegar
  • 2-3 Tbsp oil
  • 1/4 tsp Italian seasoning
  • 1/4 to 1/2 tsp Garlic powder to taste
  • salt and pepper to taste

Shredded lettuce
Provolone cheese, sliced

Good bread or rolls

Drain the artichokes and olives.  Chop the artichokes.  Mix all the ingredients together, except the lettuce, bread and cheese.   

Toast the bread.  I do this in the toaster oven, but you can put it under the broiler for a minute.  I like to melt the cheese, too, but that's totally optional. 

Pile the filling on the bread.  Add some lettuce.  Add a slice or two of cheese, if you didn't add any to the bread when you were toasting it. 

This is a messy sandwich.  You'll want to do the "sandwich lean" while eating it, and the lettuce helps a little with the messy factor.

This sandwich is also really good with avocado.  I also think this would be fantastic with some salami. 

Note: In my pic, I did not add lettuce because I forgot to get any at the store. 

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  1. […] have to admit that I’ve never even tasted an artichoke – much less made an antipasto sandwich, but when my a blogger friend of mine Greta showed me this picture, I am seriously tempted to try […]

  2. […] Today’s Great Post comes from Greta over at How Was Your Day? Check out this delicious Antipasto Sandwich recipe she whipped up! I love how easy this recipe is, and luckily it will keep in the fridge for a few days. If you enjoy artichokes, then this is definitely the sandwich for you. Big thanks to fellow Mom with Voices Media member Greta for sharing! Check out the full article HERE! […]

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