CHOPPED ANTIPASTO STUFFED BREAD
Steps:
- Preheat the oven to 200°F.
- Crisp the bread in the low oven and cool. Split and hollow out the bread.
- Chop and add the meats, cutting them into bite-size pieces or strips and place in a large bowl. Dice or slice the cheeses and add to the meats. Finely chop the pickled vegetables and add to the bowl. Add the parsley, olives, celery, and lettuce to your antipasto salad and dress with the lemon juice, EVOO, and pepper.
- Fill the bottom of the bread with salad, mounding and packing it in there with a rubber spatula to help. Top with the basil leaves or spread the top with a layer of pesto, and set the top into place, pressing down on the stuffed bread. Cut a baguette into 4 pieces across, or cut a round loaf into 4 wedges. Wrap the ends of the sandwiches with wax paper or paper towels to control drips. How wide can you open your mouth?
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Alisalmam Alisalman
[email protected]This is a great recipe for a party or potluck. It's easy to make ahead of time and can be served at room temperature.
Hugo Dominguez
[email protected]I made a few substitutions to the recipe and it turned out great. I used sun-dried tomatoes instead of fresh tomatoes, and I added a bit of dried oregano to the filling.
Nimah Bawa
[email protected]This recipe is a bit time-consuming to make, but it's worth the effort. The bread is delicious and the filling is packed with flavor.
Beth Schooler
[email protected]I'm not a big fan of antipasto, but I really enjoyed this recipe. The bread was soft and fluffy, and the filling was flavorful and tangy.
Spie Kay
[email protected]This recipe is a keeper. It's easy to make, delicious, and always a crowd-pleaser.
Rebohile Letsoisa
[email protected]I followed the recipe exactly and the bread turned out perfectly. It was so good that I ate two pieces before I could even serve it to my guests.
Peris Karingithi
[email protected]This is a delicious and easy recipe that I will definitely be making again.
Hina Abbas
[email protected]I made this recipe for my family and they all loved it. It's a great way to get your kids to eat their vegetables.
Lonely Gamer
[email protected]This recipe is a great way to use up leftover antipasto ingredients.
Destiny Burton
[email protected]I love the combination of flavors in this dish. The salty prosciutto, tangy olives, and creamy mozzarella cheese are a perfect match.
Katlego Monnathebe
[email protected]This is the perfect appetizer for a party or potluck. It's easy to make ahead of time and can be served at room temperature.
John Snyder
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The bread is soft and fluffy, and the antipasto filling is flavorful and tangy.
Bibek Moktan
[email protected]This chopped antipasto stuffed bread was a hit at my party! It was easy to make and everyone loved it.