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Close up of fresh buns stacked with fresh Italian ingredients.

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.
Course Lunch
Cuisine Italian, Vegetarian
Keyword easy, Italian, lunch, Sandwich, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 people
Author Dana Sandonato


  • 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.