| Stuffed Italian Antipasto Bread | |
| Recipe Category: Main Dishes, Entrees Recipe Theme: Entertaining, Holiday Primary Ingredient: |
Serving Size: Makes 8 servings Submited by: Cooking With Carando And Chef Rich Camerota Click Here |
| Recipe Video: |
| Description: |
| Courtesy of cooking with Carando and Chef Rich Camerota, 2008 |
| Ingredients: |
1/2 cup balsamic vinegar |
| Instructions: |
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. |