This is a layered antipasti platter, so you can cut it into square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!
Ingredients
- heads iceberg lettuce: 2 piece
- garlic powder: 1 Tbsp
- oregano: 1 Tbsp (dried)
- Italian-style salad dressing: 1 bottle (8 ounce bottle)
- cooked ham: 1 pound (thinly sliced)
- ½ pounds sliced provolone cheese: 2 piece
- Genoa salami: 0.5 pound (sliced)
- Capacola sausage: 0.25 pound (sliced)
- pepperoni sausage: 0.25 pound (sliced)
- prosciutto: 0.25 pound (sliced)
- roast beef: 0.25 pound (thinly sliced)
- mushrooms: 1 cup (fresh)
- marinated artichoke hearts: 1 can (6 ounce can)
- roasted red peppers: 1 jar (7 ounce jar)
- black olives: 1 can (6 ounce can, sliced)
- pepperoncini peppers: 0.75 cup (sliced)
- pimento-stuffed green olives: 1 jar (5 ounce jar, sliced)
- crumbled Gorgonzola cheese: 0.5 cup
- mozzarella cheese: 0.5 pound (sliced)
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 oregano, and desired amount of dressing. Layer with ham and Provolone.
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Layer Provolone with another 1/3 of the lettuce, 1/3 garlic powder, 1/3 oregano, desired amount of dressing, salami, and capacola.
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Repeat layering with remaining lettuce, garlic powder, oregano, dressing, pepperoni, prosciutto, and roast beef.
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Layer with mushrooms, artichokes, roasted red peppers, black olives, pepperoncini, and green olives. Drizzle with more dressing as desired.
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Top with Gorgonzola, mozzarella, and Parmesan. Cover and chill in the refrigerator until serving.
