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Antipasto Salad Sandwiches

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This high-protein antipasto salad sandwich delivers the bold, savoury flavours of a classic Italian deli platter in a convenient handheld format. Featuring a vibrant mix of Genoa salami, creamy fresh mozzarella, and briny Kalamata olives, every bite is balanced by the peppery crunch of sliced radicchio. The use of a hollowed-out baguette ensures a generous filling-to-bread ratio, while a zesty roasted red pepper mayonnaise adds a delightful moisture and tang to the crusty loaf.

Ideal for a sophisticated packed lunch or a summer picnic, these sandwiches are specifically designed to be made in advance. Spending a few hours wrapped in the fridge allows the dressing to lightly marinate the ingredients without making the bread soggy. Serve these substantial rolls on their own or alongside a light green salad for a satisfying, nutrient-dense meal that is as practical as it is delicious.

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Ingredients for Antipasto Salad Sandwiches

  • 230g thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips

  • 230g fresh mozzarella cheese, cut into 1/3-inch cubes

  • 80g finely chopped celery

  • 25g finely chopped pitted Kalamata olives or other brine-cured black olives

  • 80g mayonnaise

  • 50g chopped roasted red peppers from jar

  • 1 18-inch-long French-bread baguette

  • 475ml thinly sliced radicchio (from 1 large head)

How to make Antipasto Salad Sandwiches

Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.

Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft centre from each bread piece, leaving 1/2-inch-thick shell. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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