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Deli Meats: Antipasto Sub

Source of Recipe

The Best of Country Cooking, Jeanette Hios


List of Ingredients

1 loaf Italian bread, unsliced
3 cans sliced ripe olives (2 oz each)
3 jars marinated artichoke hearts, slice, drain
2 jars roasted red pepers, sliced, drained
1/2 pound provolone cheese, slice
3/4 pound thin sliced salami
3 tablespoons olive oil
3 tablespoons cider or red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper


Recipe

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 peppers, cheese and salami. Replace bread bottom. Wrap tightly in plastic wrap; refrigerate. 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.