Stuffed Italian Antipasto Bread

Recipe Video:

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Description:

Courtesy of cooking with Carando and Chef Rich Camerota, 2008

Ingredients:

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

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.

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