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.
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)
- Sharp Knife & Chopped Board
- Bread Knife
- Small Baking Tray
- Paper Towels
- 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)
- 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!
If you loved this Antipasto Sandwich recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!