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I told you I have a sandwich obsession-and this one might just be the best one yet! It’s everything you love about an antipasto platter all wrapped up in a portable package, perfect for picnics, lunches or easy dinners. Plus you can make it ahead (it gets better as it sits) and eat cold, at room temperature, or hot in pressed sandwich form.
Lemony basil pesto is slathered in ciabatta, layered with salami, prosciutto, mozzarella, provolone, artichokes, roasted peppers, hot peppers and arugula…like really layered, just check it out!
I found this recipe on one of my favorite food blogs, Half Baked Harvest, where Teighan literally makes everything so beautiful and unique and exactly what I want to make in my own kitchen. I make a ton of her recipes and they are all perfect! This one is awesome because it combines so many of my favorite things: pesto, veggies, arugula, cheese and salty pork products. Seriously, who needs a charcuterie board anymore?! (Okay, I still do.)
This would be great as a hot sandwich, baked or pressed in a skillet and toasted. Also, burrata would be an EXCELLENT choice of cheese to replace mozzarella because it’s so creamy and would give a little more moisture to the sandwich. Any of your favorite salamis would work for this, but just make sure to use something high-quality (that goes for the prosciutto too!). I hope this recipe winds up gracing your next picnic, al fresco dinner, or lunch box. I swear everyone will be jealous.
Antipasto Sandwich with Lemon-Basil Pesto
- Yield: 4 to 6 servings 1x
Description
All of your favorite flavors from an antipasto board, all wrapped up in sandwich form! Layers of lemony basil pesto, salami, prosciutto, mozzarella and provolone cheeses, arugula, artichokes and hot and sweet roasted peppers make this burst with flavor. Make in advance and let the flavors get to know each other in the fridge-then eat this cold, at room temperature or hot as a pressed sandwich!
Ingredients
LEMON-BASIL PESTO:
- 3 cups (about 3 ounces) fresh basil
- 3 tablespoons toasted pine nuts
- Zest and juice of 1 lemon
- Pinch of crushed red pepper flakes
- 1/3 cup extra-virgin olive oil
- 2 ounces (1/2 cup) freshly ground Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE:
- 1 loaf ciabatta, halved lengthwise
- 12 slices salami (preferably a mix of types)
- 8 slices prosciutto
- 1 cup coarsely chopped artichokes
- 1 roasted red pepper, sliced
- 3 to 4 pickled cherry peppers or pepperoncini, drained and chopped
- 1/2 cup chopped sun-dried tomatoes
- 8 ounces fresh mozzarella cheese (preferably buffalo-milk), sliced OR burrata
- 4 ounces provolone, sliced
- 1 cup (about 2 ounces) baby arugula
- Extra-virgin olive oil, for drizzling
Instructions
- For the Lemon-Basil Pesto: Combine the basil, pine nuts, lemon zest and juice and red pepper flakes in the bowl of a food processor. Pulse several times to chop and combine. With the machine running, slowly drizzle in the olive oil until a thick pesto forms. Transfer the pesto into a small mixing bowl and stir in the ground Parmesan cheese. Season to taste with salt and pepper.
- Lay the bread cut side up on a baking sheet or other work surface. Pull some of the insides out of the bread to make room for all the ingredients, pulling more from the top pieces of bread. Drizzle the bread all over with a little olive oil just to moisten. Spread the lemon-basil pesto all over the bread. Start layering the ingredients: salami, prosciutto, artichokes, red pepper slices, pickled cherry peppers, and sun-dried tomatoes. Layer the slices of fresh mozzarella (or pull pieces of burrata and place on top) and the provolone slices. Mound the baby arugula on top; drizzle with a little olive oil and season with salt and pepper. Place the top slice of bread and press down lightly to set the ingredients. Wrap the sandwich tightly in plastic wrap and refrigerate for at least 1 hour. Cut into 4 to 6 sandwiches before serving.
*You can also heat the sandwich in a 350° oven for 15 minutes, or make a pressed sandwich by placing the sandwich in a large skillet (you may have to cut in half), topping with another skillet and something heavy (like a can of tomatoes). Griddle for 5 to 7 minutes per side, until toasty and the cheese is melted.
Notes
Inspiration: Antipasto Mozzarella Sandwich with Lemon Pesto on halfbakedharvest.com
- Category: Sandwiches & Wraps, Italian
Awesome post.