Recipe by Amira Georgy
This make-ahead Salami & Antipasto Baguette is perfect for picnics or casual parties. You could use any combination of grilled vegetables you like, or swap the salami for grilled haloumi slices. Drain the marinated vegies well to prevent the bread going soggy.
SERVES 4 PREPARATION 10 mins
DOUBLE IT / MAKE IT AHEAD
Cut 1 long baguette through middle, but but do not split. Spread with ⅓ cup (90g) basil pesto. Fill with 150g Danish salami, 200g jar drained, chopped chargrilled eggplant, 170g jar drained vinegar-marinated artichokes, and 40g baby rocket. Season with pepper. Using a large sheet of foil, wrap tightly to enclose filling in baguette. Wrap in baking paper and tie with kitchen string. Refrigerate overnight. Cut into pieces to serve.
Nutrition info (per serving):
2181 kilojoules, 28g fat (8g sat fat), 45g carbohydrate (5g sugar), 4g fibre, 19g protein, 1549mg sodium. Read more about our Nutrition Information.