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Antipasto Gondola Sandwiches

(1 Votes)
Antipasto Gondola Sandwich

This overstuffed sandwich, filled with the makings of an Italian antipasto, is made in a hollowed-out Italian bread that resembles the quaint gondola boats floating in the canals of Venice.

What You'll Need

  • 1 (1-pound) loaf Italian bread, unsliced
  • 1 cup shredded iceberg lettuce
  • 4 ounces thinly sliced Genoa salami
  • 1 large tomato, thinly sliced
  • 1 (6-ounce) package sliced provolone cheese
  • 3/4 cup roasted peppers, drained and patted dry
  • 1 (2.25-ounce) can sliced black olives, drained
  • 1 peperoncini, ends removed, sliced in half and seeded
  • 1/4 cup thinly sliced red onion
  • 1/4 teaspoon dried oregano
  • 2 tablespoons Italian dressing

What to Do

  1. Slice the bread in half lengthwise. Carefully hollow out the bottom half of the loaf. Place the lettuce in the hollow then layer the salami, tomato, cheese, roasted peppers, olives, peperoncini, and onion. Sprinkle with oregano.
     
  2. Just before serving, pour on the Italian dressing. Cover with the other half of the loaf and slice into single-sized portions.

Serving Tip

Your sandwich should hold together while cutting if you use a serrated knife.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 433
  • Calories from Fat 181
  • Total Fat 20g 31 %
  • Saturated Fat 8.0g 40 %
  • Trans Fat 0.0g 0 %
  • Protein 18g 37 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 39mg 13 %
  • Sodium 1,355mg 56 %
  • Total Carbohydrates 45g 15 %
  • Dietary Fiber 2.8g 11 %
  • Sugars 2.4g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I am Italian. This has all the ingredients of a great Italian antipasto--only instead of arranging the deli meats, olives, etc. on a large platter--which was time consuming--you have a hearty sandwich which can feed six people. This has the same great taste, but with less time and effort to prepare. Thank you Mr. Food Test Kitchen! Rachel

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