Antipasto Salad Sandwiches

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

From the kitchen of Carly

Salami and fresh mozzarella get tossed with crisp celery and briny olives, then stuffed into hollowed baguette with peppery roasted red mayo and radicchio. This Italian-inspired sandwich gets better the longer it sits, making it perfect for lunch tomorrow.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 pound thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips
11/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes
13/4 cup finely chopped celery
11/4 cup finely chopped pitted Kalamata olives or other brine-cured black olives
11/2 cup mayonnaise
11/3 cup chopped roasted red peppers from jar
11 18-inch-long French-bread baguette
12 cups thinly sliced radicchio (from 1 large head)

Instructions

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.
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.)