Recipe - Antipasta Salad Sandwich

2 lg Sourdough rounds
One fourth cup Dijon mustard
One half pound Genoa salami cut or sliced up
One half pound Jack cheese cut or sliced up
One fourth cup Olive oil
2 cup Roasted red peppers
One half cup Goat cheese
One half cup Mayonnaise
One half pound Proscuitto cut or sliced up
One half pound Mortadella cut or sliced up
2 cup Arugula or spinach leaves

Directions: Preheat oven to 350 degrees. To create a crispy crust on
the bread, place the rounds into the oven for 10 minutes. Remove
bread and cut each bread horizontally into four rounds, therefore
creating a 3 layer sandwich. Starting from the bottom of each bread,
spread the dijon mustard on the bottom of the layers. Top the mustard
with the salami and jack cheese. Place the next bread layer on top.
Brush the next bread layer with the olive oil. Top with the roasted
peppers and goat cheese. Top with the next bread layer. For final
layer, spread the round with the mayonnaise. Top with the proscuitto,
mortadella and arugula or spinach leaves. Place the top bread layer
on and wrap the whole sandwiches tightly in plastic wrap. Place in
refrigerator for one hour. To serve, cut the sandwich, like you would
a pie into 8 wedges. Serves 16.

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