Recipe: Make Ahead Antipasto Baguette Sandwiches

These scrumptious sandwiches, piled high with salami, mozzarella, marinated artichoke hearts, and an easy homemade green olivada, combine the flavors of an Italian antipasto platter in a handy, portable form (recipe here).

As we head toward the 4th of July weekend, I thought I'd highlight a few favorites from the Farmgirl Fare recipe archives that are perfect for summer picnics, parties, and backyard get togethers. Enjoy!

The only thing better than a big homemade sandwich? One that actually improves in flavor if allowed to sit for a while. Convenient and better tasting? That's my kind of food.

These Antipasto Baguette Sandwiches taste best when prepared the day before serving, making them perfect for toting on picnics, hikes, and road trips, or even packing in school and work lunches. Or just enjoy the simple pleasure of knowing that a delicious feast is waiting for you in the fridge.

If you're serving a crowd, you can use a 16- to 20-ounce loaf of rustic bread and double the ingredients to make one giant sandwich; serve on a cutting board with a big serrated knife.

Offer a bowl of colorful cherry tomatoes on the side, or make a quick salad by tossing chopped garden fresh tomatoes and cucumbers with some of the homemade green olive paste or a simple vinaigrette.

P.S. Lemony Tuna and Artichoke Cooler-Pressed Sandwiches and easy homemade Four Hour Parisian Daily Baguettes (a great recipe for beginning bread bakers).

© FarmgirlFare.com, listening to the lovely sound of thunder rumbling and rain falling on the first day of July and getting ready to cut another batch of hay on the second. And also thinking that the two half-gallon jars of fresh mint sun tea sitting outside (in the rain) probably aren't ready just yet.