Italian Antipasto Sandwich
Italian Antipasto Sandwich. Loaded sandwich for simple but fun and delicious Thursday dinner. Tuscan bread spread with Brie and pesto. Layered with prosciutto, roasted peppers, fresh mozzarella, and grilled eggplant. Drizzled with olive oil and sprinkled with sea salt and black pepper. So packed with delicious goodness. And made using Botticelli foods roasted red peppers and pesto. Serve with a good cocktail or drink of choice…after all it’s Thursday ;)))
Photographing sandwiches is honestly never fun. I don’t know why but it always seems so hard to perfect a sandwich photo. But today’s photo, I am actually satisfied with. And since we hardly ever share sandwich recipes with you guys, we are super excited to bring you this massive and delicious Italian Antipasto Sandwich.
It’s all the things you love about antipasto squeezed into one giant sandwich. Rustic thick-cut bread smothered in creamy brie and pesto. Layered with San Daniele prosciutto, roasted red peppers, fresh mozzarella, and grilled plant. Finally drizzled with olive oil and seasoned with salt and pepper…this one is to die for.
It’s honestly the perfect sandwich to serve because it can literally be any meal. Lunch, dinner, appetizer?! Even a snack…it’s good at all hours of the day. And it’s huge, so it’s perfect to cut up into pieces and serve to lots of guests.
Anyway, I am so happy the week is over. I am celebrating with a BIG glass of wine and this sandwich. And tomorrow is another galentines beach weekend celly. I am super excited and still need to finalized the menu, but I have SO many ideas for food and drinks. So definitely be prepared for some delicious eats coming your way from the beach this weekend !! Cheers !!
Ingredients
1 large loaf ciabatta bread; sliced in half lengthwise
1/4 cup pesto; homemade or store-bought
1/3 pound brie; room temperature
1 medium eggplant; sliced
4 tablespoons olive oil + more for drizzling
salt and pepper
1/2 pound San Daniele prosciutto; thinly sliced
1 jar Botticelli roasted red pepper; drained
1/2 pound fresh mozzarella; sliced
fresh basil
Directions
Drizzle the eggplant with 4 tablespoons of olive oil. Sprinkle with salt and pepper. Heat the grill to medium heat. Cook the eggplant for about 5 - 7 minutes, flipping halfway through.
Spread the pesto on one side of the bread and the brie on the other side. Layer the prosciutto, roasted peppers, mozzarella, and eggplant. Drizzle with olive oil and sprinkle with salt and pepper. Press down on the sandwich and wrap tightly. Weight it down with a heavy object and let marinate in the refrigerator for at least 2 hours.
Slice and serve topped with fresh basil.
