Grilled Antipasto Focaccia Sandwich Grilled Antipasto Focaccia Sandwich

Grilled Antipasto Focaccia Sandwich | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

Italian food is all about sharing, so why not serve a giant sweet and spicy grilled sandwich as an appetizer? Offer it up on a wooden board with a serrated knife and invite company to cut their own pieces—as little or as big as they like.

  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 12 servings

Ingredients

  • 1 loaf rosemary focaccia
  • 2 roasted red peppers , finely chopped and patted dry
  • 1 tomato , thinly sliced
  • 100 g sliced Calabrese salami or soppressata (about 16 slices), julienned
  • 1/3 cup coarsely chopped green olives
  • 225 g fresh mozzarella cheese , drained and sliced
  • 1/4 cup basil leaves , torn

Method

Split focaccia lengthwise. Arrange red peppers, tomato, salami, olives, mozzarella and basil on bottom half.

Sandwich with top half; wrap well in foil and place on grill. Place cast-iron skillet or brick wrapped in foil over top. Close lid and grill over medium heat, turning once, until warmed through and cheese is melted, 12 to 14 minutes. Let stand for 5 minutes before slicing.

Tip from The Test Kitchen: Assemble the sandwich the night before and grill it an hour before serving. It's great at room temperature.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 465 mg
  • Sugars 1 g
  • Protein 9 g
  • Calories 200
  • Total fat 9 g
  • Potassium 86 mg
  • Cholesterol 22 mg
  • Saturated fat 4 g
  • Total carbohydrate 21 g

%RDI

  • Iron 148
  • Fibre 0.0
  • Folate 18
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10
  • Vitamin C 48
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Grilled Antipasto Focaccia Sandwich

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