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Antipasto Salad Sandwiches

Source of Recipe


Bon Appetit, August 2001



List of Ingredients



• ½ lb thinly sliced Italian salami (such as Genoa), cut into ¼-inch-wide strips
  
• ½ lb fresh mozzarella cheese, cut into â…“-inch cubes
  
• ¾ cup finely chopped celery
  
• ¼ cup finely chopped pitted Kalamata olives or other brine-cured black olives
  
• ½ cup mayonnaise
  
• â…“ cup chopped roasted red peppers from jar
  
• 1 (18-inch-long) French bread baguette
  
• 2 cups thinly sliced radicchio
  






Instructions



1. Combine salami, cheese, celery and olives in a large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.
   
   
2. Cut bread into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving a ½-inch-thick shell.
   
   
3. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)
   
   These are great for a picnic.
   
   Makes 4 servings