Antipasto Sandwich

  • ½ cup pitted chopped green olives
  • ½ cup Filippo Berio Robusto Extra Virgin Olive Oil
  • 2 Tbs. drained capers
  • ½ tsp. dried oregano
  • ¼ tsp. freshly ground pepper
  • ¼ tsp. crushed red pepper flakes
  • 1 round or oblong loaf rustic bread
  • 6 large lettuce leaves
  • 2 red or yellow bell peppers, roasted, peeled, and quartered
  • 4 oz. sliced ham
  • 4 oz. sliced mortadella
  • 2 oz. sliced Genoa salami
  • 4 oz. sliced provolone cheese
    • You’ll have leftover bread, but you can use it to make breadcrumbs for another dish.

    • In a bowl, combine the olives, oil, capers, oregano, pepper, and red pepper flakes; set aside.
    • Slice the loaf in half horizontally; lay the cut sides up on a work surface. Remove some of the bread from center of each half. Drizzle oil from the olive mixture over both sides of the bread.
    • Spoon half of the olive salad over one-half of the loaf. Layer the lettuce, peppers, ham, mortadella, salami, and provolone over the top. Top with the remaining olive salad. Cap with the remaining half of the loaf.
    • Press down on the loaf; place a heavy skillet or other weight on the loaf. Let stand for 10 minutes; use a serrated knife to cut it into portions.
    Prep Time

    5 min

    Cook Time

    15 min

    Total Time

    20 min


    4 to 6





    Ingredient: Pork

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Robusto


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