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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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This is great layered as instructed in the recipe or for more finger type eating I leave out the lettuce and just kind of roll everything up and arrange. Makes a ton - but I never have left overs. Ingredients:
2 heads iceberg lettuce |
1 tablespoon garlic powder |
1 tablespoon dried oregano |
1 (8 ounce) bottle italian salad dressing |
1 lb thinly sliced cooked ham (i used krakus) |
1 lb sliced provolone cheese |
1/2 lb genoa salami, thinly sliced |
1/2 lb pepperoni |
1/4 lb capicola (mild if you can find it, i rarely can, but the hot is good, i just use less) |
1/4 lb prosciutto, thinly sliced |
1/4 lb thinly sliced roast beef |
8 ounces fresh mushrooms (i try to get smaller ones) |
1 (6 ounce) can marinated artichoke hearts |
2 (7 ounce) jars roasted red peppers |
1 (14 ounce) can black olives |
1 cup pepperoncini pepper |
1/2 lb fresh mozzarella ball (the ones i get are smaller than golf balls) |
1/4 cup fresh grated parmesan cheese |
Directions:
1. Remove large outer leaves from lettuce.
2. Arrange about 1/3 of the lettuce in a layer on a large serving platter (I leave about a 1-inch rim between the lettuce and the edge of platter).
3. Sprinkle with 1/3 of the garlic powder, 1/3 of the oregano and desired amount of salad dressing.
4. Layer with ham and Provolone cheese.
5. On top of the Provolone, layer another 1/3 each of the lettuce, garlic powder and oregano and desired amount of salad dressing.
6. Then layer Genoa and Capacola.
7. Repeat layering with remaining lettuce, garlic powder, oregano, salad dressing, pepperonis, prosciutto and roast beef.
8. Layer roasted red peppers and artichoke hearts on top and sprinkle with Parmesan cheese.
9. In the area around the rim arrange the black olives, mushrooms, pepperoncini and mozzarella balls.
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