ANTIPASTO FOCACCIA SANDWICHES
Cooking for a crowd? Make these Italian-style sandwiches! I love that they are prepared and refrigerated hours in advance. Simply slice when ready to serve.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 3 sandwiches (6 servings each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 10 ingredients; add salad dressing and toss to coat. Cover and refrigerate for 8 hours or overnight., Cut each loaf of focaccia in half horizontally. Hollow out bottom halves, leaving 3/4-in. shells. Stir antipasto mixture; spoon into shells. Replace bread tops. Wrap sandwiches tightly in plastic wrap; refrigerate for at least 2 hours. , Just before serving, add lettuce to sandwiches. Cut into wedges.
Nutrition Facts : Calories 421 calories, Fat 17g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1346mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
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Sarahjane Legon
[email protected]These sandwiches are a bit time-consuming to make, but they're worth the effort.
Nirob Hasan Sakib
[email protected]I've never had an antipasto sandwich before, but this recipe was a great introduction.
caneil buchanan
[email protected]I used a store-bought focaccia bread and the sandwiches still turned out great.
David Wine
[email protected]These sandwiches are perfect for a party or potluck.
Sherry Mackey
[email protected]I'm not sure what went wrong, but my sandwiches turned out really bland.
Sharon Kamz
[email protected]I made these sandwiches for a picnic and they were a big hit!
Lindsay Papertalk
[email protected]I love how versatile these sandwiches are. You can add or remove ingredients to suit your taste.
Matthew Osayi
[email protected]The sandwiches were a bit dry, but adding some extra olive oil helped.
Sajan Pandey
[email protected]I'm not a huge fan of antipasto, but I really enjoyed these sandwiches.
Lashawn Siaway
[email protected]These sandwiches are perfect for a quick and easy lunch or dinner.
Aseleku Mark
[email protected]I had some trouble finding focaccia bread, so I used ciabatta instead.
Tanya Lopez
[email protected]The sandwiches were a bit too salty for my taste, but overall they were still good.
Ar Magar
[email protected]I added some arugula to the sandwiches for a little extra bitterness.
Piara Pinx
[email protected]I used sun-dried tomatoes instead of fresh tomatoes and they turned out great!
Nabin Ray
[email protected]I've made these sandwiches several times now and they're always a crowd-pleaser.
Bertha Guiraeoeha
[email protected]These sandwiches were a huge hit at my party! Everyone loved the combination of flavors and textures.