Description
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 ½ pounds sliced provolone cheese
- ½ pound Genoa salami, thinly sliced
- ¼ pound Capacola sausage, sliced
- ¼ pound pepperoni sausage, sliced
- ¼ pound prosciutto, thinly sliced
- ¼ 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
- ¾ cup sliced pepperoncini peppers
- 1 (5 ounce) jar sliced pimento-stuffed green olives
- ½ cup crumbled Gorgonzola cheese
- ½ pound mozzarella cheese, sliced
- ¼ cup grated Parmesan cheese
Instructions
- 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 oregano
- and desired amount of dressing. Layer with ham and Provolone.
- Layer Provolone with another 1/3 of the lettuce
- 1/3 garlic powder
- 1/3 oregano
- desired amount of dressing
- salami
- and capacola.
- Repeat layering with remaining lettuce
- garlic powder
- oregano
- dressing
- pepperoni
- prosciutto
- and roast beef.
- Layer with mushrooms
- artichokes
- roasted red peppers
- black olives
- pepperoncini
- and green olives. Drizzle with more dressing as desired.
- Top with Gorgonzola
- mozzarella
- and Parmesan. Cover and chill in the refrigerator until serving.
Prep Time: 45 mins
Total Time: 45 mins
Servings: 20