Antipasto Sub

• 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

1. 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.
2. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Refrigerate. Cut sub into slices; serve with the dressing.

bread, olives, hearts, sweet red pepper, provolone cheese, salami, olive oil, cider vinegar, garlic, italian seasoning, salt, pepper

Taken from www.tasteofhome.com/recipes/antipasto-sub/ (may not work)