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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A full, thick, hearty sandwich. Should refrigerate for 2 hours. Ingredients:
1 loaf unsliced italian bread (1 lb.) |
2 (2 1/2 ounce) cans sliced ripe olives, drained |
3 (6 1/2 ounce) jars marinated artichoke hearts, drained and sliced |
2 (7 ounce) jars roasted red peppers, drained |
1/2 lb thinly sliced provolone cheese |
3/4 lb thinly sliced salami |
3 tablespoons olive oil |
3 tablespoons cider vinegar |
1/2 teaspoon garlic powder |
1/2 teaspoon italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Slice bread in half lengthwise; hollow out top leaving a 1 1/2 inch shell and throw away bread crumbs.
2. Turn bread top over so hollowed out portion is facing upward; layer with olives, artichokes, red peppers, cheese and salami.
3. Replace bread bottom.
4. Wrap the sandwich tightly in saran wrap and refrigerate for 2 hours.
5. In a cruet jar, add remaining ingredients; secure lid and shake well to mix; refrigerate for 2 hours.
6. Cut sub into slices; serve with dressing.
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