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Antipasto Platter

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Antipasto Platter
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Makes: 20 servings adjust



  • 2 heads Iceberg Lettuce
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Dried Oregano
  • 8 ounces Bottled Italian Dressing
  • 1 pound Cooked Ham, thinly sliced
  • 2 12 pounds Sliced Provolone

Step 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.


  • 12 pound Deli Genoa Salami
  • 14 pound Capacola Sausage, sliced

Step 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.


  • 14 pound Pepperoni, sliced
  • 14 pound Prosciutto, thinly sliced
  • 14 pound Deli Sliced Roast Beef

Step 3

Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.


  • 1 cup Fresh Mushrooms
  • 6 ounces Marinated Artichoke Hearts
  • 7 ounces Roasted Red Peppers, jar
  • 6 ounces Sliced Black Olives
  • 34 cup Canned Sliced Pepperoncini
  • 5 ounces Pimento Stuffed Green Olives, sliced

Step 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.


  • 12 cup Crumbled Gorgonzola Cheese
  • 12 pound Sliced Mozzarella
  • 14 cup Grated Parmesan Cheese

Step 5

Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
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