Windy City Deli Dip

• 8 ounces mortadella, diced
• 4 ounces sliced pancetta, crisped and coarsely chopped
• 4 ounces provolone, diced
• 4 ounces genoa salami, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup creamy balsamic dressing
• 1 medium onion, diced
• 1/2 head iceberg lettuce, chopped
• Salt and freshly ground black pepper
• One 10-inch round Italian loaf
• 1/4 cup thinly sliced (chiffonade) fresh basil
• 1/4 cup hot giardiniera (packed in oil), coarsely chopped
• Sliced seeded Italian loaf, for serving

1. Combine the mortadella, pancetta, provolone, salami, tomatoes, dressing, onions, lettuce and salt and pepper to taste in a bowl.
2. Toss to combine and coat.
3. Carve out the center of the round loaf without cutting through the bottom to make a bowl.
4. Put the dip into the bread bowl and top with the basil and giardiniera.
5. Serve with the sliced bread.

mortadella, pancetta, provolone, genoa salami, cherry tomatoes, balsamic dressing, onion, salt, italian loaf, fresh basil, hot giardiniera, italian

Taken from www.foodnetwork.com/recipes/jeff-mauro/windy-city-deli-dip.html (may not work)