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Close up of fresh buns stacked with fresh Italian ingredients.

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Italian Antipasto Sandwich {Vegetarian Sandwich}

This Italian Antipasto Sandwich is smeared with goat cheese and piled with leafy greens, roasted red peppers, artichoke hearts, olives, and red onion, then drizzled with balsamic.
5 from 3 votes


  • 3 fresh sub buns; can also use ciabatta, focaccia, or panini bread.
  • 4 oz plain goat cheese (brought to room temperature so it softens and is easier to spread)
  • 3 handfuls of mixed leafy greens of your choice
  • 1 12 oz jar of roasted red peppers, whole or sliced
  • 1 7.5 oz jar marinated artichoke hearts
  • A few thin slices of red onion for each sandwich, I like to use the first setting on the mandolin
  • 1/2 cup sliced kalamata olives
  • 1/4 cup thick balsamic vinegar, glaze-type is the best
  • Cracked black pepper


  • Slice your fresh bread in halves. Evenly spread the goat cheese over the bottom half of the bun or bread; top with leafy greens.
  • Drain the roasted red peppers. If they're already sliced, go ahead and distribute them evenly over each sandwich. If they're whole, tear them into bite-sized pieces and distribute them evenly over each sandwich.
  • Drain the marinated artichoke hearts. Slice them and distribute them evenly over each sandwich, followed by the thinly sliced red onions and sliced kalamata olives.
  • Drizzle each sandwich with thick balsamic vinegar, top each sandwich with it's top bun/bread, and serve.