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Antipasto Melts

By America's Test Kitchen

Published on August 2, 2011

Yield

Serves 4

Antipasto Melts

Ingredients

3 tablespoons extra virgin olive oil 1 tablespoon black olive tapenade 4 slices large crusty peasant loaf (½-inch-thick)16 slices Genoa salami 8 slices capicola 4 very thin slices red onion 4 slices mozzarella cheese 4 slices provolone cheese 2 cups baby spinach 1 tablespoon balsamic vinegar

Before You Begin

You'll need oversized slices from a large loaf of peasant bread to support the substantial ingredients in this eat-with-a-fork sandwich. Look for tapenade (a puree of black olives) in the Italian section of your local market.

Instructions

  1. Position oven rack 6 inches from broiler element and heat broiler. Mix 2 tablespoons oil and tapenade in small bowl and spread mixture onto tops of bread slices. Place bread on baking sheet and broil until lightly toasted, about 2 minutes.
  2. Remove from oven and layer each slice bread with 2 slices salami, 2 slices capicola, 2 more slices salami, 1 slice red onion, 1 slice mozzarella, and 1 slice provolone. Broil until cheese is melted and beginning to brown, about 2 minutes.
  3. Toss spinach, remaining 1 tablespoon oil, and vinegar together in -medium bowl. Divide spinach evenly on top of each sandwich. Serve.
Antipasto Melts

Antipasto Melts

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By America's Test Kitchen
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Yield

Serves 4

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon black olive tapenade
4 slices large crusty peasant loaf (½-inch-thick)
16 slices Genoa salami
8 slices capicola
4 very thin slices red onion
4 slices mozzarella cheese
4 slices provolone cheese
2 cups baby spinach
1 tablespoon balsamic vinegar

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon black olive tapenade
4 slices large crusty peasant loaf (½-inch-thick)
16 slices Genoa salami
8 slices capicola
4 very thin slices red onion
4 slices mozzarella cheese
4 slices provolone cheese
2 cups baby spinach
1 tablespoon balsamic vinegar

Ingredients

3 tablespoons extra virgin olive oil
1 tablespoon black olive tapenade
4 slices large crusty peasant loaf (½-inch-thick)
16 slices Genoa salami
8 slices capicola
4 very thin slices red onion
4 slices mozzarella cheese
4 slices provolone cheese
2 cups baby spinach
1 tablespoon balsamic vinegar

Why This Recipe Works

We toasted the bread in this Antipasto Melts recipe to make sure it was sturdy enough to support all the layers of ingredients. Black olive tapenade added potent flavor to the Antipasto Melts, and it spread evenly across each thick slice of bread once we thinned it with olive oil.

Before You Begin

You'll need oversized slices from a large loaf of peasant bread to support the substantial ingredients in this eat-with-a-fork sandwich. Look for tapenade (a puree of black olives) in the Italian section of your local market.

Instructions

  1. Position oven rack 6 inches from broiler element and heat broiler. Mix 2 tablespoons oil and tapenade in small bowl and spread mixture onto tops of bread slices. Place bread on baking sheet and broil until lightly toasted, about 2 minutes.
  2. Remove from oven and layer each slice bread with 2 slices salami, 2 slices capicola, 2 more slices salami, 1 slice red onion, 1 slice mozzarella, and 1 slice provolone. Broil until cheese is melted and beginning to brown, about 2 minutes.
  3. Toss spinach, remaining 1 tablespoon oil, and vinegar together in -medium bowl. Divide spinach evenly on top of each sandwich. Serve.

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Appears In

Magazine

April​ / May 2006

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