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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy! Ingredients:
2 heads iceberg lettuce |
1 tablespoon garlic powder |
1 tablespoon dried oregano |
1 (8 ounce) bottle italian-style salad dressing |
1 pound thinly sliced cooked ham |
2 1/2 pounds sliced provolone cheese |
1/2 pound genoa salami, thinly sliced |
1/4 pound capacola sausage, sliced |
1/4 pound pepperoni sausage, sliced |
1/4 pound prosciutto, thinly sliced |
1/4 pound thinly sliced roast beef |
1 cup fresh mushrooms |
1 (6 ounce) can marinated artichoke hearts |
1 (7 ounce) jar roasted red peppers |
1 (6 ounce) can sliced black olives |
3/4 cup sliced pepperoncini peppers |
1 (5 ounce) jar sliced pimento-stuffed green olives |
1/2 cup crumbled gorgonzola cheese |
1/2 pound mozzarella cheese, sliced |
1/4 cup grated parmesan cheese |
Directions:
1. Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
2. Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
3. Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
4. Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
5. Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
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