Antipasto Salad Sandwiches

This impressive sandwich pulls delicious inspiration from the iconic antipasto salad. Lots of savory salami and sharp cheeses, served with well-dressed baby arugula, fresh basil, roasted red bell peppers, and our Artichoke & Olive Tapenade. This is a substantial sandwich, perfect for serving a hungry group.

Serves 4 to 6 

Ingredients: 

Vinaigrette: 

4 tablespoons Gil’s California Extra Virgin Olive Oil 

2 tablespoons Gil’s Balsamic Vinegar of Modena 

2 teaspoons Roasted Garlic Champagne Mustard 

1 teaspoon honey 

½ teaspoon Big Sur Bread Dipper Seasoning 

San Fran Sea Salt, to taste 

1 large Italian bread boule or round loaf 

½ cup Gil’s Artichoke & Olive Tapenade 

½ cup fresh basil leaves 

½ cup roasted red pepper, diced 

3 ounces sliced pepperoni 

3 ounces sliced salami 

2 ounces sliced provolone cheese 

2 ounces sliced muenster cheese 

3 cups baby arugula 

Instructions 

To make the vinaigrette, place olive oil, balsamic vinegar, mustard, honey, and seasoning blend in a medium bowl. Whisk to combine and season to taste with salt. 

To assemble the sandwich, split the bread boule, and scoop out some of the center. 

Spread the tapenade on the scooped bread boule bottom and top with basil and roasted red pepper. 

Distribute the pepperoni and salami evenly over the tapenade, basil, and peppers. Top the pepperoni and salami evenly with slices of provolone and muenster. 

Place the arugula in a large bowl and drizzle with the dressing, toss to coat. 

Transfer the dressed arugula to the sandwich and cap with the top portion of the boule. 

Secure the sandwich with toothpicks before slicing and serving.