Salami, Pepperoncini, And Chevre Sandwich

• 1 24-inch baguette
• 2-3 ounces chevre
• 3 ounces salami
• 3 ounces provolone
• 1 roasted red pepper, sliced
• 3-4 artichoke hearts, quartered
• 2-3 sun-dried tomatoes, julienned
• 2-3 tablespoons black or green olive tapenade
• 2-3 pepperoncini, sliced
• 2 cups arugula

1. Slice the baguette horizontally and pull out some of the bread from inside each half and discard (or save for breadcrumbs!). Spread chevre on the bottom half of bread. Arrange meats and cheeses on top of that.
2. Top with red peppers, artichoke hearts, sun-dried tomatoes, and pepperoncinis. Top with arugula, piled up to keep it in place. Smear top half of bread with tapenade and place on top of arugula, catching any stuff that fell out and stuffing it back in. Slice the whole thing in half with a serrated knife. Wrap tightly with plastic wrap and again with foil, then refrigerate until needed, preferably 24-36 hours to allow flavors to meld.

baguette, chevre, salami, provolone, red pepper, hearts, tomatoes, black, pepperoncini, arugula

Taken from food52.com/recipes/6908-salami-pepperoncini-and-chevre-sandwich (may not work)