Lard Bread Antipasto Mozzarella Melt
Best sandwich in Little Italy? Definitely in the running.
Slice Loaf Lengthwise
The salumi bits inside will release plenty of porky aroma after toasting.
Di Palo's antipasto salad features black and green olives, Parmesan, salumi, fresh and roasted red peppers, and sun-dried tomatoes, all washed with olive oil and olive brine.
Chop the Salad
Into rough, even chunks. You'll need to pit the olives.
Toast the Bread
Toast just until the edges begin to darken. You don't really have to toast the bread at all, but doing so adds textural contrast, brings out the pork flavor, and provides just enough latent heat to barely melt the mozzarella, which, if you get Di Palo's, will always be very fresh.
Spread Salad on Bread
Top with Sliced Mozzarella
Ignore the sliced olives begging for mercy.
Add the top toasted half and press down. Let the sandwich sit for a minute or two so the mozzarella melts just a bit.
Slice and Serve
Crusty, porky bread, soft, slightly melty mozz, and the punchy antipasto salad of your dreams. We can't wait to have this again.