About this recipe:This is a beautiful dish that's always a hit! This is a layered antipasto plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking. Serve with fresh ciabatta or crusty bread. Enjoy!
2 heads iceberg lettuce
8 g garlic powder
5 g dried oregano
224 g Italian-style salad dressing
455 g thinly sliced cooked ham
1135 g sliced provolone cheese
225 g Genoa salami, thinly sliced
115 g Capacola sausage, sliced
115 g pepperoni sausage, sliced
110 g prosciutto, thinly sliced
115 g thinly sliced roast beef
95 g fresh mushrooms
1 (6 ounce) can marinated artichoke hearts
196 g roasted red peppers
1 (6 ounce) can sliced black olives
170 g sliced pepperoncini peppers
140 g sliced pimento-stuffed green olives
85 g crumbled Gorgonzola cheese
225 g mozzarella cheese, sliced
20 g grated Parmesan cheese
Directions Prep:45min › Ready in:45min
Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. Drizzle desired amount of Italian salad dressing on top. Layer with ham and Taleggio cheese.
Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and salami.
Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef.
Layer with mushrooms, artichoke hearts, roasted red capsicums, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired.
Top with Gorgonzola, mozzarella and Parmesan. Cover and chill in the refrigerator until ready to serve. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.