Antipasto Salad Sandwiches

Ingredients for Antipasto Salad Sandwiches

• 230g thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips

• 230g fresh mozzarella cheese, cut into 1/3-inch cubes

• 80g finely chopped celery

• 25g finely chopped pitted Kalamata olives or other brine-cured black olives

• 80g mayonnaise

• 50g chopped roasted red peppers from jar

• 1 18-inch-long French-bread baguette

• 475ml thinly sliced radicchio (from 1 large head)

How to make Antipasto Salad Sandwiches

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.

Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft centre 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.)

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.