Antipasto Salad SandwichesBrian Leatart
These are great for a picnic. They taste even better when made a few hours ahead, which allows the flavors to blend.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 pound thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips
1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes
3/4 cup finely chopped celery
1/4 cup finely chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup mayonnaise
1/3 cup chopped roasted red peppers from jar
1 18-inch-long French-bread baguette
2 cups thinly sliced radicchio (from 1 large head)
Preparation
Step 1
Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.
Step 2
Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)
