Antipasto Sandwich
We always make a few runs to the Italian Market is Philly several times throughout the year. After doing our annual beginning of summer run to the market, we decided to make an antipasto sandwich with all the goodies we brought home.
This sandwich made for the perfect pre-beach lunch. The flavors were delicious, and the fresh mozzarella and San Daniele Prosciutto from our favorite store Claudio’s really made this sandwich perfect. We picked up a fresh Jersey tomato from our local farmer’s market down the shore that morning which made everything about the sandwich even better than already. And of course we cannot forget the fried cubanelle peppers which are just to die for. Fresh bread dipped in the pepper oil is for sure one of our favorite things in the world!
We are planning on another trip to the Italian Market this week, so stay tuned for the great recipes coming your way this weekend with our purchases there!
a. Ingredients:
1 large loaf of dense Italian bread
½ pound of San Daniele Prosciutto
4 cubanelle peppers
1 large tomato; sliced
1 large ball of fresh buffalo mozzarella; sliced
1/3 cup of extra virgin olive oil + more for drizzling
Fresh cracked black pepper
Salt
b. Directions:
Preparation for the peppers: place peppers in a large frying pan over medium-high heat with the 1/3 cup of olive oil then sprinkle generously with salt; cover and fry the peppers until brown on all sides; set aside to cool and begin preparing the sandwich
Cut the bread in half, length wise, and drizzle both open sides of bread with olive oil; first layer the tomatoes and sprinkle them with black pepper
Next layer on the prosciutto evenly over the tomatoes; top the prosciutto with the sliced mozzarella and generously sprinkle with black pepper; top with the cooked pepper, spreading them out to open over top of the mozzarella
Drizzle the entire sandwich with the pepper flavored oil; place top of bread on sandwich pressing down firmly
Wrap the entire sandwich tightly in plastic wrap and let it sit for at least an hour before cutting so that the flavors can meld together
Cut into pieces and serve
