Antipasto Tacos

There is a lot to be said for Recipes that aren’t really recipes. When I first saw a video for how to make these, I was so joyfully envious! I wish that I’d thought of it first while marveling at what a great idea it was.

These can be as simple or as complicated – ingredient-wise – as you wish. Those in my foto were made with less than 10 ingredients. It’s amazing what simplicity can do, especially in the summer! I trust I’m not the only one who doesn’t want to melt over a stovetop, oven, or even a grill.

Cold food lovers unite! In fact, these pair fabulously with our favorite Macaroni Salad

Truth be told – my broken oven is waiting for a part to arrive from parts unknown at the moment, and the washing-dishes-thing is very much wearing out its welcome with me. I’m all about cold meals/foods/snacks right now. Since even cold ingredients must be done right 😉 please read my Notes for purchasing groceries/playing with ingredients before you get started here.

Antipasto Tacos 

8 slices quality ham or prosciutto

Optional – 8 slices salami or other favorite deli meat (turkey, salami, etc) 

8 slices quality cheese (Italian Provolone, Emmental Swiss, Danish Havarti … )

1+ cup mixed greens, shredded

1 small tomato, seeded and diced

Pickled onions

Optional – Diced marinated mushrooms, peppers, pitted olives 

1-2-3 Thousand Island Dressing (recipe follows), or other favorite condiment

Layer ham and other deli meat if using, on top of cheese slice; the cheese is going to be like the tortilla/taco shell. Mix shredded greens, diced tomato, and pickled onions in small bowl, with choice of dressing or condiment (see Notes).

Gently spoon a little of the dressed greens and marinated vegetables down the center of taco, and pinch the top together with a toothpick or sandwich pick to serve.

Yields 8 tacos, about 4 appetizer servings.

1-2-3 Thousand Island Dressing

1 tsp pickle relish

2 tsp ketchup

3 tsp (1 Tbs) mayonnaise

Whisk ingredients until creamy in small bowl. Use as dressing for greens in tacos and especially on burgers, another day!

Notes for groceries/ingredients:

  • Ask Deli counter to slice meats and cheeses for sandwiches. The meats may be wafer-thin if you prefer, the cheese slices ought to be slightly thicker.
  • The Thousand Island Dressing gives these a very retro flavor that you may love. A thin drizzle of good olive oil and balsamic glaze may be preferred, or any favorite vinaigrette; just go sparingly.
  • They are equally good just with a drizzle of good olive oil and freshly cracked black pepper. No need to add salt here!
  • You may use any fillings you’d like; this is why you really don’t need a recipe! Make them more taco-y with cheddar and smoked turkey slices, avocado and salsa – delicious!!
  • Make as many as you’d like; this recipe may simply be used as a guideline.

To go really easy-peasy, consider serving these with really good potato chips. Everyone deserves permission to splurge with simply delicious party food right now.

Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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