Grilled Antipasto Sandwiches

For dinner tonight I was in the mood for soup and sandwiches, but the heat of summer has left me not so much wanting soup. I've never had any desire to try gazpacho because I don't like tomato juice, but I decided to give it a try. I thought since soup was cold, I'd pair it with some hot sandwiches. I thought I'd hit up the olive bar at kroger and grab some traditional antipasto elements. These sandwiches were fantastic and perfect with the chilled soup.
I left the meat off my sandwiches and they were still great. The bread I used was really small and thin, so these would also make a great appetizer with small shots of the gazpacho!

Grilled Antipasto Sandwiches

8 slices of thin sourdough bread

1/4 c. each of:

green and black olives

sundried tomatoes

artichokes

marinated mushrooms

roasted red peppers

4 slices fresh mozzarella or provolone (or make it vegetarian and use both)

4 slices prosciutto

4 slices salami

EVOO

Preheat a nonstick skillet over medium heat.

Roughly chop olives, tomatoes, artichokes, mushrooms and red peppers and mix.

Brush slices of bread with EVOO, place 4 in the skillet.

Top with prosciutto, salami, mozzarella and a tablespoon full of vegetable mix.

Top with remaining bread slices.

Place a sheet pan over top and put a weight on top (I use tea kettle).

Cook for 5 minutes on first side, flip and cook for another 4-5 minutes.

Serve with Gazpacho

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