Antipasto Salad Loaf Recipes

Steps:

• For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
• For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.

Steps:

• Cut baguette lengthwise in half. Remove soft insides from both bread halves. (Reserve removed bread for another use.)
• Mix cream cheese spread and pesto; spread onto insides of bread shells. Fill with tomatoes, artichokes, Parmesan and spinach.
• Reassemble baguette; wrap tightly in plastic wrap. Refrigerate 1 hour.

Steps:

• CUT baguette in half horizontally; remove bread from centre of each half, leaving 1-inch-thick shells. Reserve removed bread for another use.
• MIX cream cheese spread and pesto until well blended. Spread evenly on bottom of both baguette halves.
• TOP bottom half of baguette with tomatoes, artichokes, Parmesan cheese and spinach. Cover with second baguette half; press together firmly. Wrap tightly in plastic wrap. Refrigerate until ready to serve or up to 24 hours. Cut into 25 slices to serve.

Steps:

• Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Steps:

• In a small bowl, whisk cream cheese until fluffy. Whisk in dressing and mustard until smooth set aside.With a serrated knife, cut bread lengthwise, removing the upper third. Pullout crumbs from bottom and top sections, leaving a 1/2 -inch shell. Reserve crumbs for another use. Spread inside of bread shells with butter or margarine set aside.In a large bowl, lightly toss broccoli, cherry tomatoes, green pepper. Muenster cheese and onion with 2/3 cup of the dressing mixture until vegetables and cheese are well coated. Pack into lower portion of loaf.Sprinkle olives over top. Arrange salami, then sprouts over olives. Spoon remaining dressing over sprouts. Close sandwich and secure edges with large wooden sandwich picks. Wrap with foil and chill at least 2 hours or up to 8 hours.To serve, open foil, slice across loaf for individual portions and remove picks. Serve on plates with napkins.