Italian Club
By Judy Kim
Yields:
4
Prep Time:
15 mins
Total Time:
25 mins
Jump to recipeStack up all the components of an antipasto platter for a sandwich that's molto bene.
Advertisement - Continue Reading Below
Ingredients
- 2 large heirloom tomatoes, sliced 1/4" thick
- Sea salt (such as Maldon)
- 8 slices bacon
- 12 slices Pullman bread, 1/2" thick, toasted
- 1/2 cup mayonnaise
- 1/4 lb. thinly sliced mortadella
- 2 cups spinach
- 1/2 lb. thinly sliced provolone
- 1/2 cup pesto
- 1/4 lb. thinly sliced ham
- 4 marinated artichoke hearts, sliced in half lengthwise
- 1/2 lb. thinly sliced Genoa salami
- Sweet pickles, sliced
Directions
- Step 1Place tomatoes on a paper towel-lined cutting board and sprinkle with sea salt. Set aside.
- Step 2Preheat a large cast-iron skillet over medium-high heat. Place bacon in an even layer and cook until crisp, about 3 minutes per side. Transfer to a paper towel-lined plate.
- Step 3Place toast on a cutting board and spread with a layer of mayonnaise. Top with alternating layers of mortadella, spinach, bacon, tomatoes and cheese. Top with another piece of toast and spread with a layer of pesto, then alternating layers of ham, artichoke hearts, salami and spinach. Spread the last pieces of toast with mayonnaise and place on top. Garnish with pickles and secure sandwiches with toothpicks.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below