Cooking with Carando
Stuffed Italian Antipasto Rustico Bread webisode #11
Quick Details
Serves 8
Ready In 25 min (prep time) 8 hour (refrigerated)
Ingredients
- 1/2 cup balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 3/4 cup extra virgin olive oil
- 1 (10- to 12-inch) diameter round loaf of crusty Italian bread
- 8 oz. provolone cheese, sliced
- 4 oz.
- 8 oz. Carando® Hot Capicola
- 4 oz. Carando® Italian Style Skinless Prosciutto, sliced
- 4 oz.
- 1 (12-oz.) jar roasted red pepper, drained and cut into strips
- 1 (6-oz.) jar marinated artichoke hearts, drained and quartered
Preparation
- To make the dressing, whisk together vinegar, garlic, oregano, pepper and salt. Slowly whisk in olive oil until the dressing thickens.
- Slice top one-third of the bread off to form a cover. Remove bread inside loaf, leaving a 3/4-inch shell of bread.
- Line bottom and sides of bread shell with 1/3 of the provolone cheese. Layer half of the salami, capicola, prosciutto, and mortadella inside the bread. Top with half of the red peppers and artichokes. Drizzle 1/2 cup dressing over meat and veggies. Top with another third of Provolone cheese, remaining meats and veggies. Drizzle remaining dressing over the top. Top with remaining 1/3 of the provolone cheese.
- Place bread cover on sandwich; wrap tightly in plastic wrap; refrigerate overnight. When ready to serve, slice like a pie into 8 slices.
