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.
Antipasto Paninis are an easy way to use up leftover antipasto mix. It's flavorful, hearty, and quick.
- 2 slices hearty bread $0.25
- 1 slice provolone $0.20
- 1/2 cup antipasto mix $0.98
Preheat a counter top grill (George Foreman type). Roughly chop the 1/2 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.