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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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In the summer, we love to picnic outdoors as much as possible. Loaded with meat and flavor, this sandwich always satisfies the heartiest of appetites. Ingredients:
1 loaf (1 pound) french bread |
1/2 cup olive oil |
1/3 cup red wine vinegar |
1 teaspoon dried oregano |
2 garlic cloves, minced |
1 cup (4 ounces) shredded mozzarella cheese |
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped |
1/2 cup sliced pimiento-stuffed olives |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/2 cup sliced fresh banana peppers |
1/4 cup chopped red onion |
1/4 pound sliced genoa salami |
1/4 pound sliced cotto salami |
1/4 pound sliced pepperoni |
1/4 pound sliced provolone cheese |
Directions:
1. Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.)
2. Combine the oil, vinegar, oregano and garlic; brush half on the inside of shell. Add the mozzarella cheese, artichoke hearts, olives, peppers and onion to the remaining oil mixture. Spoon into bottom of bread shell; layer with meats and cheese. Replace bread top. Wrap tightly in plastic wrap; refrigerate until ready to serve. Yield: 8 servings.
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