Antipasto Sub

Antipasto Sub
SERVINGS: 10-12

Ingredients:

1 loaf (1 pound) unsliced Italian bread
3 cans (2-1/2 ounces each) sliced ripe olives, drained
3 jars (6-1/2 ounces each) marinated artichoke hearts, drained
1 jar (16 ounces) roasted sweet red pepper strips, drained
8 ounces provolone cheese, thinly sliced
3/4 pound thickly sliced salami
3 tablespoons olive oil
3 tablespoons cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:

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 pepper, 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 servings. Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.