Pane Italiano

• 1 large loaf Italian bread
• olive oil
• 1/2 c. tomato sauce
• 2 c. canned Italian plum tomatoes, well drained
• 1/2 tsp. sweet basil
• 1/2 tsp. oregano
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 clove garlic, minced
• 1/4 lb. thinly sliced pepperoni
• 1/4 lb. Italian salami, diced
• 1/4 lb. Mozzarella, diced
• 1/4 c. Romano or Parmigiana grated cheese

1. Cut a thin slice of top of bread.
2. Hollow out inside of loaf, leaving a half-inch shell.
3. Brush inside of loaf lightly with olive oil.
4. Place on baking sheet and heat at 400u0b0 for 5 to 10 minutes until inside is dry but not browned.
5. In a medium saucepan, combine tomato sauce, plum tomatoes, basil, oregano, salt and bring to a bubbling state.
6. Lower heat and simmer for 10 to 15 minutes. Remove from burner and stir in Mozzarella cheese.
7. Spoon mixture into hollowed loaf and top with grated cheese.
8. Bake at 400u0b0 for 15 minutes or until loaf is a golden brown and the filling is bubbly. Cut into thick slices and serve hot.
9. Enough for 4 generous helpings.
10. Ideal for lunch or supper.

italian bread, olive oil, tomato sauce, italian plum tomatoes, sweet basil, oregano, salt, pepper, clove garlic, pepperoni, italian salami, mozzarella, romano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359513 (may not work)