Antipasto Salad Loaf

Serves: 4
Total Calories: 623


1 (3-ounce) package cream cheese softened
2/3 cup creamy Italian dressing bottled
1 1/2 teaspoons Dijon style mustard
1 French bread long thin loaf (16 oz.)
1/2 cup butter or margarine, softened
1 1/2 cups broccoli trimmed and thinly sliced
12 cherry tomatoes quartered
1 green bell pepper cut in eighths lengthwise and thinly sliced
4 ounces Muenster cheese cut in 1/4 -inch cubes
1/4 cup onion chopped
1/3 cup olives sliced ripe
2 ounces salami sliced, cut in triangles
1 cup alfalfa sprouts


In a small bowl, whisk cream cheese until fluffy. Whisk in dressing and mustard until smooth set aside.

With a serrated knife, cut bread lengthwise, removing the upper third. Pullout crumbs from bottom and top sections, leaving a 1/2 -inch shell. Reserve crumbs for another use. Spread inside of bread shells with butter or margarine set aside.

In a large bowl, lightly toss broccoli, cherry tomatoes, green pepper. Muenster cheese and onion with 2/3 cup of the dressing mixture until vegetables and cheese are well coated. Pack into lower portion of loaf.

Sprinkle olives over top. Arrange salami, then sprouts over olives. Spoon remaining dressing over sprouts. Close sandwich and secure edges with large wooden sandwich picks. Wrap with foil and chill at least 2 hours or up to 8 hours.

To serve, open foil, slice across loaf for individual portions and remove picks. Serve on plates with napkins.

Nutritional Facts:

Serves: 4
Total Calories: 623
Calories from Fat: 514

This Antipasto Salad Loaf recipe is from the Outdoor Dining And Grilling Cookbook. Download this Cookbook today.

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