Alright, this is my FAVORITE use for the antipasto mix. One bite of this sandwich (which occurred precisely a half second after the last photo was taken), and I was dumbfounded as to why something like this isn’t on every sandwich shop menu across America. It is slightly reminiscent of a muffaletta (one of my favorite sandwiches) but minus the piles of meat. I suggest making sure that you have a good hearty bread to make this sandwich with. My favorite is the Rustic Italian from Whole Foods Market.
- 2 slices hearty bread $0.25
- 1 slice provolone $0.20
- ½ cup antipasto mix $0.98
- Preheat a counter top grill (George Foreman type). Roughly chop the ½ cup of antipasto mix to make it more even in size and texture (stays between the bread better).
- Place the provolone and antipasto mix between the bread and cook on the grill for about 5 minutes or until the outside is brown and crispy and the cheese inside has melted. ENJOY!
NOTE: If you don’t have a counter top grill, you can do this in a skillet, grilled cheese style. If you like the “pressed” texture of a panini, you can fill a large pot full of water and place that on top of the sandwich (for weight) as it cooks in the skillet.