Antipasto Sandwich Loaf

Serve with marinated Italian vegetables.
Servings 8 servings
Prep Time


  • 1 loaf sandwich bread unsliced
  • 3/4 cup Dijon mustard
  • 1 in package Mozzarella cheese slices cuthalf, 6 ounce
  • 1 in package cotto salami cuthalf, 8 ounce
  • 1 in package 96 cuthalf, 6 ounce
  • 1 in package smoked chicken breast cuthalf, 6 ounce
  • 1 in package provolone cheese slices with smoke flavor added cuthalf, 6 ounce
  • 1/4 cup margarine or butter softened
  • 1/2 teaspoon Minced Garlic


  1. Cut bread horizontally into 4 equal slices. Generously spread cut surface of bottom slice of bread with mustard. Layer with one third of Mozzarella cheese, cotto salami, honey ham, smoked chicken breast and provolone cheese; repeat each layer with bread, mustard, cheese, meat and cheese. Place top of loaf over last layer. Tightly wrap entire loaf with foil. Refrigerate several hours or ovenight. Combine softened margarine and garlic. Open foil, spread garlic mixture on outside of loaf. Place on ungreased baking sheet. Bake in a preheated 350 F oven 30 minutes; bring foil loosely up over top of loaf, continue baking until heated through (about 20 minutes).

Recipe Notes

To serve immediately, place loaf on lightly greased baking sheet. Bake in a preheated 350 F oven 15 minutes. Cover loaf with foil, continue baking 10 minutes.