This antipasto sandwich is easy, versatile and absolutely packed with flavour. The perfect quick lunch ready and waiting!
Antipasto is one of my favourite meals. The combination of cured meats, pickled vegetables and cheese is delicious on its own, but tucked into a warm, toasted ciabatta roll it becomes something special. Simple to assemble and easy to adapt to whatever you have on hand, this sandwich makes a brilliant quick lunch or light dinner.
Antipasto Sandwich Ingredients
You can customise an antipasto sandwich however you like, but here are the ingredients I usually reach for:
- Cured meat – Salami and prosciutto work beautifully. Pepperoni, bresaola or capicola are good alternatives.
- Cheese – Fresh mozzarella is my go-to for its creamy texture when melted. Provolone is a tasty substitute.
- Vegetables – I use artichoke hearts, sun-dried tomatoes and Kalamata olives. Grilled eggplant, roasted red peppers or marinated mushrooms also pair well.
What bread to use?
Ciabatta is ideal – its porous crumb and sturdy crust hold up to wet, oily ingredients. Toasting the ciabatta adds a subtle smoky note and creates a firmer exterior to contain the fillings. To toast, halve the rolls, drizzle with extra virgin olive oil, then grill or fry in a hot griddle pan until crisp.
Hot Antipasto Sandwich
You can serve this sandwich at room temperature, but I prefer to toast it briefly so the mozzarella melts and becomes wonderfully gooey. Place the assembled sandwiches under the grill and broil until the cheese bubbles and takes on a little colour.
Pesto Mayo
A thin layer of pesto mayo on the top half of the roll ties the flavours together and adds a bright, herby note. If you prefer, use plain pesto instead of mayo.
After grilling, spread the pesto mayo on the top ciabatta half, add a handful of rocket (arugula) for freshness, fold the sandwich together and enjoy.
Process overview: arrange sandwiches on a baking tray, grill until the cheese melts, transfer to a board, spread pesto mayo on the top half, add rocket, then finish the sandwich.
Serving Antipasto Sandwiches
Serve the sandwiches whole or sliced in half to show off the fillings.
- Crisp/Chip Recommendation: Cheese & Onion crisps pair nicely with these flavours.
- Side Recommendation: Because the sandwich can be on the salty side, roasted sweet potato wedges make a great, slightly sweet balance.
Ready for the full recipe? Here’s how to assemble this antipasto sandwich:
How to make an Antipasto Sandwich (Full Recipe & Video)
Antipasto Sandwich
Equipment
- Sharp knife & chopping board
- Bread knife
- Small baking tray
- Paper towels
Ingredients
- 2 ciabatta rolls, halved & toasted
- 1 (125g) ball fresh mozzarella, sliced and patted dry
- 16 Kalamata olives, halved
- 10 sun-dried tomatoes, patted dry if oily
- 8 slices salami (or other thin cured meat)
- 4 slices prosciutto
- 2–3 artichoke hearts, sliced and patted dry
- 2 big pinches rocket (arugula)
- 2 tbsp pesto mayo (or plain pesto)
Instructions
- Fold prosciutto onto each base ciabatta slice. Add folded salami slices, then sun-dried tomatoes, artichokes and olives. Finish with slices of mozzarella.
- Place sandwiches on a small baking tray and pop under the grill. Broil until the mozzarella melts and begins to brown.
- Spread pesto mayo on the top ciabatta slice. Top the melted mozzarella with rocket, add the top roll, then serve whole or sliced in half.
Quick Demo
Notes
Nutrition:
For more similar recipes check out these beauties:
Italian Inspired Sandwiches
- Meatball Subs
- Pesto Grilled Cheese
- Italian Sausage Grilled Cheese
- Sausage and Peppers Sandwich
If you loved this Antipasto Sandwich recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!