1/2 cup balsamic vinegar

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon fresh ground black pepper

1/4 teaspoon salt

3/4 cup extra virgin olive oil

1 10- to 12-inch diameter round loaf of crusty Italian bread

8 oz. Provolone cheese, sliced

4 oz. Carando® Genoa Salami, sliced

8 oz. Carando® Hot Capicola, sliced

4 oz. Carando® Prosciutto, sliced

4 oz. Carando® Mortadella, sliced

1 (12-oz.) jar roasted red peppers, drained and cut into strips

1 (6-oz.) jar marinated artichoke hearts, drained and quartered

To make the dressing, whisk together vinegar, garlic, oregano, pepper and salt. Slowly whisk in olive oil until the dressing thickens. Slice top one-third of the bread off to form a cover. Remove bread inside loaf, leaving a 3/4-inch shell of bread. Line bottom and sides of bread shell with 1/3 of the Provolone cheese. Layer half of the salami, capicola, prosciutto, and mortadella inside the bread. Top with half of the red peppers and artichokes. Drizzle 1/2 cup dressing over meat and veggies. Top with another 1/3 of Provolone cheese, remaining meats and veggies. Drizzle remaining dressing over the top. Top with remaining 1/3 of the Provolone cheese. Place bread cover on sandwich; wrap tightly in plastic wrap; refrigerate overnight. When ready to serve, slice like a pie into 8 slices.