Antipasto salad inspires “killer” sandwich

Pat Harmon makes a killer sandwich. That's what the Home Plate judges thought, so they named her creation the best thing between two slices of bread this month in the Home Plate recipe contest.

Don Corleone's Killer Antipasto Panini, with its lively medley of Mediterranean flavors, brings home the top honor for the August Sandwich theme, for Harmon, of Economy, Beaver County.

Harmon says the sandwich was inspired by her love of Italian food. "My husband and I love antipasto salad," she says. "That was my inspiration."

Cindy Komarinski, who tested this recipe, says this sandwich would be excellent for outdoor entertaining. It could be assembled the night before and refrigerated until serving. Just remember to add the anchovy filets, if desired, just before serving to avoid making the sandwich too soggy.

"This sandwich has beautiful colors," says Komarinski. "It's very appetizing."

Surprisingly, with all the heavy-duty ingredients, the sandwich has a light taste and less-filling feel. The sun-dried tomato, red pepper, olive, basil and artichoke flavors add a refreshing lift to balance the heftier flavors of the meats and cheese.

This isn't the first time a Harmon sandwich has won a contest. The long-time cooking contest hobbyist remembers her "very first real win." It was a sandwich called Picnic In Your Pocket for a Lorraine cheese contest. While she didn't win the grand-prize trip to Paris, she was one of 50 first-place winners to receive a bread machine, which she still has and uses sometimes during the winter months.

Here's the sandwich recipe that won Harmon her first contest prize in Lorraine cheese's "Picnic in Paris" recipe contest in 1994.

• 4 mini-size pita pocket breads or 2 larger ones, cut in half
• 4 red leaf lettuce leaves
• 8 hot dogs, grilled
• 8 slices Lorraine Swiss cheese
• 1/2 cup homemade or deli potato salad
• 4 star-shapes cut from a yellow sweet bell pepper
• 4 dill pickle wedges

Cut open halfway through pita pocket bread. Lay leaf lettuce in bread. Roll up each hot dog in a slice of Lorraine Swiss cheese and place two in pocket. Fill spaces with potato salad. Top off with pepper star. Serve with dill pickle wedge. Serves 4.

• 1/3 cup sun-dried tomato-flavored light mayonnaise (see note)
• 2 tablespoons grated Asiago cheese
• 2 tablespoons Kalamata olives, pitted, chopped
• 1/4 cup marinated artichokes, drained, coarsely chopped
• One 8-inch round Asiago or other Italian cheese-flavored focaccia
• 6 slices hard salami, thinly sliced
• 6 slices capicola ham, thinly sliced
• 6 slices provolone cheese
• 2 ounces flat anchovy filets, drained (optional)
• 1 large roasted red pepper
• 1 tablespoon fresh basil, chopped

In a small bowl, mix together sun-dried tomato-flavored light mayonnaise, Asiago cheese, chopped olives and chopped artichokes. Cut the focaccia in half horizontally. Spread mayonnaise mixture over inside of top of focaccia. Layer salami, capicola ham and provolone cheese on bottom of bread. Place anchovy filets, if desired, on top in a spoke fashion. Cut roasted red pepper into pieces to fit over top and place over anchovies. Sprinkle with chopped basil. Cover with focaccia top. Cut into 4 sandwich pieces. Makes 4 servings.

NOTE: Harmon suggests using French's Gourmayo brand flavored mayonnaise. This can be substituted with 1 tablespoon chopped sun-dried tomatoes mixed into 1/3 cup light mayonnaise.

Variations:

Following are some variations on the winning sandwich suggested by the Westmoreland County Community College faculty, who serve as judges for the Home Plate recipe contest. The judges are Cindy Komarinski, Cheryl Byers Shipley, Carl Dunkel and Mary Zappone.