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Antipasto Salad Sandwiches

Name: Antipasto Salad Sandwiches
Cuisine: italian
Ingredients: 1/2 pound thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips; 1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes; 3/4 cup finely chopped celery; 1/4 cup finely chopped pitted Kalamata olives or other brine-cured black olives; 1/2 cup mayonnaise; 1/3 cup chopped roasted red peppers from jar; 1 18-inch-long French-bread baguette; 2 cups thinly sliced radicchio (from 1 large head)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Combine salami, cheese, celery, and olives in 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 crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell. 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.)

Recipes sourced from Epicurious.com.

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