Antipasto Goes From Appetizer To Entree
When people think of antipasto, they think of meats, cheeses, olives and peppers on a plate to nosh on. But these warmer months are the perfect time to grill up those meats and veggies and put them on a baguette.
Prosciutto, marinated artichoke hearts and provolone cheese are just three delicious options that make up a wonderful appetizer found in most Italian restaurants. And while these ingredients make for a delightful beginning to a great dinner, they make a deliciously filling entree as well. All you have to do is grill the meats and cheeses and place them on a lightly oiled baguette. These flavors, combined with the marinated artichokes and peppers, make for a delicious meal during these summer months. And the fact that it's easier than grilling up steaks or fish makes for a nice alternative to the standard cookout.
Grilled antipasto sandwich
- 4 slices of prosciutto
- 1/2 pound provolone, cut into 3-inch sticks
- 2 tablespoons olive oil
- 1 large baguette
- 1 garlic clove, halved
- 1/2 pound marinated artichoke hearts, drained and sliced
- 1 (6 ounce) jar roasted red peppers
- Preheat grill or grill pan and brush with olive oil.
- Roll three of the provolone sticks tightly up in each piece of proscuitto. Repeat with the remaining proscuitto and cheese and then slice each roll into three pieces. Slide the proscuitto rolls onto two or three skewers and brush with olive oil.
- Slice the baguette in half lengthwise and brush with olive oil. Place on the grill and cook until toasted, about five minutes. Rub the garlic over the inside of the bread and top one side with artichokes and red peppers.
- Grill the prosciutto/cheese skewers until the cheese is melted, about five minutes. Remove the rolls from the skewers and place them on the bread. Place the other piece of the baguette on top of the prosciutto/cheese rolls, slice into four pieces and serve.
Other sandwich recipes
Cheese and banana tea sandwiches
Veggie reuben sandwiches