Antipasto Platter

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 15
• 2 heads iceberg lettuce
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 (8 ounce) bottle italian salad dressing
• 1 lb thinly sliced cooked ham (i used krakus)
• 1 lb sliced provolone cheese
• 1/2 lb genoa salami, thinly sliced
• 1/2 lb pepperoni
• 1/4 lb capicola (mild if you can find it, i rarely can, but the hot is good, i just use less)
• 1/4 lb prosciutto, thinly sliced
• 1/4 lb thinly sliced roast beef
• 8 ounces fresh mushrooms (i try to get smaller ones)
• 1 (6 ounce) can marinated artichoke hearts
• 2 (7 ounce) jars roasted red peppers
• 1 (14 ounce) can black olives
• 1 cup pepperoncini pepper
• 1/2 lb fresh mozzarella ball (the ones i get are smaller than golf balls)
• 1/4 cup fresh grated parmesan cheese

Recipe

• 1 remove large outer leaves from lettuce.
• 2 arrange about 1/3 of the lettuce in a layer on a large serving platter (i leave about a 1-inch rim between the lettuce and the edge of platter).
• 3 sprinkle with 1/3 of the garlic powder, 1/3 of the oregano and desired amount of salad dressing.
• 4 layer with ham and provolone cheese.
• 5 on top of the provolone, layer another 1/3 each of the lettuce, garlic powder and oregano and desired amount of salad dressing.
• 6 then layer genoa and capacola.
• 7 repeat layering with remaining lettuce, garlic powder, oregano, salad dressing, pepperonis, prosciutto and roast beef.
• 8 layer roasted red peppers and artichoke hearts on top and sprinkle with parmesan cheese.
• 9 in the area around the rim arrange the black olives, mushrooms, pepperoncini and mozzarella balls.