Antipasto Platter

By TheresaJ

"This is a layered antipasto, so you can cut it in 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

• 2 heads iceberg lettuce
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 (8 ounce) bottle Italian-style salad dressing
• 1 pound thinly sliced cooked ham
• 2 1/2 pounds sliced provolone cheese
• 1/2 pound Genoa salami, thinly sliced
• 1/4 pound Capacola sausage, sliced
• 1/4 pound pepperoni sausage, sliced
• 1/4 pound prosciutto, thinly sliced
• 1/4 pound thinly sliced roast beef
• 1 cup fresh mushrooms
• 1 (6 ounce) can marinated artichoke hearts
• 1 (7 ounce) jar roasted red peppers
• 1 (6 ounce) can sliced black olives
• 3/4 cup sliced pepperoncini peppers
• 1 (5 ounce) jar sliced pimento-stuffed green olives
• 1/2 cup crumbled Gorgonzola cheese
• 1/2 pound mozzarella cheese, sliced
• 1/4 cup grated Parmesan cheese

Details

Servings 20

Preparation

Step 1

1.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 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
2.Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
3.Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
4.Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
5.Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.