Antipasto Sandwich

This antipasto sandwich is easy, versatile and absolutely packed with flavour. The perfect quick lunch ready and waiting!

Antipasto is one of my all time favourite meals. The endless combination of cured meats, pickled veg and cheese is honestly my idea of heaven. But see when you throw it all inside a warm, toasty ciabatta roll, things just get so much better. Follow me…

Antipasto Sandwich Ingredients

When it comes to antipasto you can really go wild and follow your tastebuds. However, here’s the usual suspects in my sandwich:

• Cured Meat – Here I’ve gone for salami & prosciutto, but pepperoni, Bresaola and Capicola are all solid choices!
• Cheese – I like mozzarella, but I’ve tried this with provolone which works great!
• Veg – Here we’ve got artichoke hearts,  sun dried tomatoes and Kalamata olives. Grilled aubergine/eggplant, roasted red peppers and marinated mushrooms would also work nicely!

What bread to use?

Ciabatta works perfectly and I highly recommend toasting it! Not only to add a subtle smoky flavour, but also to create a firm outer layer to contain the soft fillings. To toast the ciabatta just halve and drizzle with extra virgin olive oil, then either toast in a scorching hot griddle pan or place under the grill and broil until crispy.

Hot Antipasto Sandwich

Now you could serve the sandwich room temp, but I like toasting them. Mainly to melt the mozzarella so it turns nice & gooey. To toast the sandwiches just place them underneath the grill and broil until the mozzarella goes golden.

Pesto Mayo

A gorgeous addition to this sandwich is slathering over some pesto mayo. It adds a tasty punch of flavour and brings everything together. If you’re not keen on the mayo part just go for a dollop of pesto!

Once you’ve toasted and slathered in pesto mayo, just top with some rocket/arugula, fold over the roll and you’re good to go!

Process shots: place sandwiches on baking tray (photo 1), grill/broil (photo 2), place on chopping board (photo 3), spread pesto mayo on second half (photo 4), top with rocket/arugula (photo 5), add top slice to create sandwich (photo 6).

Serving Antipasto Sandwiches

You can serve them whole, or slice in half and enjoy that way!

• Crisp/Chip Recommendation: I love a Cheese & Onion flavour with this sandwich.
• Side Recommendation: This sandwich is fairly salty, so it’s nice to balance out with some Sweet Potato Wedges!

Alrighty, let’s tuck into the full recipe for this antipasto sandwich sandwich shall we?!

How to make an Antipasto Sandwich (Full Recipe & Video)

Antipasto Sandwich

This antipasto sandwich is easy, versatile and absolutely packed with flavour. The perfect quick lunch ready and waiting!

5 from 5 votes

SaveSaved! Print Pin Rate

Course: lunch

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings (click & slide): 2 sandwiches

Calories per serving: 714kcal

Author: Chris

Cost per serving: £3 / $4

Equipment

• Sharp Knife & Chopped Board
• Bread Knife
• Small Baking Tray
• Paper Towels

Ingredients

• 2 Ciabatta Rolls, halved & toasted (see notes)
• 1x 4.4oz/125g ball of Fresh Mozzarella, sliced into wedges & patted dry
• 16 Kalamata Olives, halved
• 10 Sun Dried Tomatoes, patted dry if excess oil
• 8 slices of Salami, or other thin cured meat
• 4 slices of Prosciutto
• 2-3 Artichoke Hearts, sliced & patted dry if excess oil
• 2 big pinches of Rocket/Arugula
• 2 tbsp Pesto Mayo (see notes)

Instructions

• Fold prosciutto onto each of the base ciabatta slices. Top with folded salami slices, then follow with sun dried tomatoes, artichokes and olives. Finish with mozzarella.
• Add to a small baking tray then pop under the grill and broil until the mozzarella melts.
• Spread pesto mayo over top ciabatta slice. Top melted mozzarella with rocket/arugula, then add the top ciabatta slice. Eat whole or slice in half and enjoy!

Quick Demo

Notes

a) Toasted Ciabatta - To toast the ciabatta just drizzle in extra virgin olive oil and either toast in a scorching hot griddle pan or place under the grill and broil until crispy.

b) Pesto Mayo - Check out my recipe for Pesto Mayo, alternatively you can just use pesto!

c) Make Ahead - I tend to make these fresh, just the bread is warm and toasty. If you're not toasting the bread you could make these ahead of time, just be conscious of how oily the ingredients are. Important to pat dry before stacking or the oil will seep into the bread as they rest.

d) Calories - per sandwich:

Your Private Notes:

Click here to add your own private notes or reminders about this recipe.

Nutrition:

Nutrition Facts

Antipasto Sandwich

Amount Per Serving

Calories 714 Calories from Fat 413

% Daily Value*

Fat 45.88g71%

Saturated Fat 15.783g99%

Trans Fat 0.188g

Polyunsaturated Fat 6.673g

Monounsaturated Fat 19.926g

Cholesterol 94mg31%

Sodium 2193mg95%

Potassium 714mg20%

Carbohydrates 40.85g14%

Fiber 4.9g20%

Sugar 2.56g3%

Protein 35.96g72%

Vitamin A 1128IU23%

Vitamin C 20.3mg25%

Calcium 466mg47%

Iron 4.35mg24%

* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

Tried this recipe?Be sure to show it off and tag @somethingaboutsandwiches with #somethingaboutsandwiches!