Antipasto Sandwich

This antipasto sandwich recipe makes a very satisfying meal. It is piled high with Italian flavours. You should be able to find everything you need at your local supermarket or deli.

4 tsp. light/non-fat mayonnaise
1 tbsp. almonds or pine nuts (coarsely chopped)
1/2 tsp. Dijon mustard
4 slices of focaccia bread
(or your favourite bread, or 2 buns)
4-6 slices bocconcini cheese
(similar to fresh mozzarella)
1 large tomato
2 roasted red/green pepper halves
(bottled or home-roasted, see tip below)
8 slices Italian style deli meats
(like mortadella, prosciutto or salami)
arugula or spinach

In a small bowl, stir the mayonnaise with the chopped nuts and Dijon mustard. Spread on one side of bread. Slice the cheese thickly and place on bread. Top with a few slices of tomatoes and roasted peppers. Then add a layer of deli meats (about 4 slices). Top with arugula or spinach leaves and the bread.

Makes 2 big sandwiches.

Nutrients per sandwich: 35 g protein, 43 g fat, 85 g carbohydrates. Excellent source of folacin, iron, magnesium, calcium, thiamine, niacin, riboflavin and vitamins A, B6, B12 and C.

Sandwich Tips:

Want even more Mediterranean flavour? Simply add a few anchovy fillets between the layers. If you are using plain/whole wheat bread but still want the foccacia flavour, lightly brush the bread with a bit of olive oil and then sprinkle with dried rosemary or basil leaves.

To roast a red, green or hot pepper:
Put the peppers directly on your oven rack (or BBQ grill) and roast until blistered and charred. You may quarter, core and seed larger peppers before roasting this way. If you wish to remove the skins from the peppers place them in a plastic bag immediately after removing them from the oven/grill. Close the bag and let them sit for about 10 minutes. The heat from the grill and the moisture from the pepper will sweat the skin loose.