Italian Club
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Stack up all the components of an antipasto platter for a sandwich that's molto bene.
Ingredients
2 large heirloom tomatoes, sliced 1/4" thick
sea salt, such as Maldon
8 slices bacon
12 slices 1/2" thick Pullman bread, toasted
1/2 c. mayonnaise
1/4 lb. thinly sliced mortadella
2 c. spinach
1/2 lb. thinly sliced provolone
1/2 c. pesto
1/4 lb. thinly sliced ham
4 marinated artichoke hearts, sliced in half lengthwise
1/2 lb. thinly sliced Genoa salami
sweet pickles
Toothpicks
Instructions
Place tomatoes on a paper towel–lined cutting board and sprinkle with sea salt. Set aside.
Preheat large cast iron skillet over medium-high heat. Place bacon in an even layer and cook until crisp, about 1 minute per side. Transfer to a paper towel–lined plate.
Place 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 toast and spread with a layer of pesto with alternating layers of ham, artichoke hearts, salami, and spinach. Spread the last pieces of toast with mayonnaise and place on top. Garnish with sliced pickles and secure sandwich with toothpicks.
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