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Italian Antipasto Sandwiches

  • Servings:

    Serves 12 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    0 minutes


22 oz Hannaford Inspirations French Demi Baguette
1/2 cup Hannaford Inspirations Green Olive Tapenade
12 oz Fresh mozzarella, sliced, 12 slices
6 oz Hannaford Inspirations Riserva Hard Salami
6 oz Hannaford Inspirations Hot Ham Capicollo
12 oz sweet red pepper, sliced and patted dry
6 oz Pepperoncini
Italian Antipasto Sandwiches


1. For ease of preparation, clear a work space large enough to accommodated the length of the baguettes. Cut each baguette in half, widthwise, then slice each half all the way through lengthwise. Remove some of the center bread dough from both the upper and lower halves. Discard pulled dough.
2. Spread tapenade into bottom half of each baguette. Divide and layer and cheese and meats on top of tapenade.
3. Press roasted red pepper and pepperoncini into top of half each baguette. Place top half onto bottom half and gently press sandwich together.
4. Cut each half baguette into three sandwiches and insert a frilled toothpick into center of each sandwich to hold it together. To serve arrange sandwiches on platter.
Source: Hannaford fresh Magazine, May - June 2007


Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 332 kcal (17%)
Calories from Fat 162
Total Fat 18 g (28%)
Saturated Fat 11 g (55%)
Cholesterol 44 mg (15%)
Sodium 1052 mg (44%)
Total Carbohydrates 36 g (12%)
Dietary Fiber 5 g (20%)
Protein 25 g (42%)
Vitamin A 866 IU (2%)
Vitamin C 40 mg (44%)
Calcium 176 mg (14%)
Iron 8 mg (44%)