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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This zesty sandwich from Jeanette Hios of Brooklyn, New York is piled high with flavor. One night instead of setting out sandwiches with antipasto on the side. I combined the two. It was a big hit with my friends, recalls Jeanette. Ingredients:
1 loaf (1 pound) unsliced italian bread |
3 cans (2-1/2 ounces each) sliced ripe olives, drained |
3 jars (6-1/2 ounces each) marinated artichoke hearts, drained |
1 jar (16 ounces) roasted sweet red pepper strips, drained |
8 ounces provolone cheese, thinly sliced |
3/4 pound thickly 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. Cut bread in half lengthwise; hollow out top, leaving a 1-1/2-in. shell. (Discard removed bread or save for another use.) Invert bread top; layer with olives, artichokes, red pepper, cheese and salami. Replace bread bottom. Wrap tightly in plastic wrap; refrigerate.
2. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Refrigerate. Cut sub into slices; serve with the dressing. Yield: 10-12 servings.
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