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Recipe from Marsha Akers of Ironton, Mo.
Ingredients:
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 1/3 cup olive oil
- 10 large pitted green olives, chopped
- 1/3 cup pitted, chopped black olives
- 1/4 cup chopped roasted red bell peppers Salt and freshly ground black pepper
- 1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
- 4 ounces thinly sliced ham
- 4 ounces thinly sliced Italian bologna
- 4 ounces thinly sliced salami
- 4 ounces sliced provolone
- 1/2 red onion, thinly sliced
- 1 1/2 ounces arugula leaves
Directions:
- Whisk the first 3 ingredients in a large bowl to blend.
- Gradually blend in the oil.
- Stir in the olives and roasted peppers.
- Season the vinaigrette, to taste, with salt and pepper.
- Cut the top 1-inch off the bread loaf. Set the top aside.
- Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top.
- Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula.
- Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top.
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Cut the sandwich into wedges to serve.
You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
Cut the sandwich into wedges and serve.
