Photo: Vegetable Antipasto Stuffed Bread Recipe
Ingredients
- 1 loaf crusty bread, 9 to 12 inches in length
- 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
- 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
- 1/2 cup prepared pesto sauce
- 1/4 pound deli sliced provolone
- 1 jar, 16 to 18 roasted red peppers, drained
- 1 (15-ounce) can quartered artichoke hearts in water, drained
- 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
- Coarse salt and black pepper
- Extra-virgin olive oil, for drizzling
Directions
Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
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By brucenbe_11020676
davie, FL
on August 28, 2011
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Flipping out of this world! I became famous for this with friends right away, you either don't care about it, or it's one of the best things you ever ate! I suggest using sandwich king's homemade giardenaire (sp?
By curleymichele_1...
on March 19, 2008
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this bread is so delicious. BUT make sure u drain all the vegitables very well and use light oil or the bread will be very soggy and fall apart and be very messy.
By storms_eye_2049078
Orlando, FL
on March 12, 2008
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I wasn't at all sure about this recipe, but I know an Italian who loves antipasto, so...
What a nice surprise. I wouldn't say this is an inexpensive sandwich unless you have the ingredients lying around, but it's worth it. The tangy bite of the pickeled vegetables with the smoothness of the cheese and earthiness of the bread...what a neat combination.
When Rachel says to scoop out the bread, she's not kidding. The ingredients can really pile up. Next time I think I'll try a sandwich press as well.
And as other reviewers have noted, this was just as good the next day.
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