Antipasto Sando | Natalie Cooks

Name: Antipasto Sando | Natalie Cooks
Ingredients: ¼-½ cup chopped giardinera or sliced pepperoncini*; ½-1 cup artichoke hearts and/or roasted red peppers*; 6 oz fresh mozzarella (sliced into ¼-½-inch thick rounds*); 2-4 oz prosciutto (optional*); 4 thick slices of bread**; ½ cup olives (pitted); ¼ cup crumbled feta cheese; ¼ cup raw walnuts; if you have a nice juicy summer tomato, add a slice into the sandwich. You can also add a layer of fresh basil.; *The amount of everything that you put on your sandwich depends on the size of the bread, (so just use your judgement!); **This sandwich works best with a sturdy crusty loaf. The flimsy store-bough sandwich bread is not ideal,; ***If you don’t like olives, (leave them out and just replace them with more feta cheese and 1-2 tbsp olive oil.)

nataliecooks.com

All the things you’d find in an antipasto spread, stuffed into a sandwich! Olives get blended up with feta and walnuts for a salty, tangy, nutty spread. Roa ...

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Ingredients

¼-½ cup chopped giardinera or sliced pepperoncini*
½-1 cup artichoke hearts and/or roasted red peppers*
6 oz fresh mozzarella (sliced into ¼-½-inch thick rounds*)
2-4 oz prosciutto (optional*)
4 thick slices of bread**
½ cup olives (pitted)
¼ cup crumbled feta cheese
¼ cup raw walnuts
if you have a nice juicy summer tomato, add a slice into the sandwich. You can also add a layer of fresh basil.
*The amount of everything that you put on your sandwich depends on the size of the bread, (so just use your judgement!)
**This sandwich works best with a sturdy crusty loaf. The flimsy store-bough sandwich bread is not ideal,
***If you don’t like olives, (leave them out and just replace them with more feta cheese and 1-2 tbsp olive oil.)