Italian Sandwich Loaf

• 2 loaves (8 ounces each) unsliced Italian bread
• 6 tablespoons olive oil, divided
• 1 can (14-1/2 ounces) Italian diced tomatoes, drained
• 1 can (6 ounces) tomato paste
• 1 package (6 ounces) Canadian bacon, chopped
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan or Romano cheese

1. Cut 1/2 in. from the top of each loaf of bread; set aside. Hollow out bottom portion, leaving a 1/2-in. shell (discard removed bread or save for another use). Brush insides of shells and crust with 4 tablespoons oil. Place on a
2. . Bake at 350u0b0 for 5-10 minutes or until toasted.
3. In a 3-qt. saucepan, combine the tomatoes, tomato paste, bacon, pepperoni, garlic, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat and stir in cheeses. Spoon into bread shells; replace tops and brush with remaining oil. Bake 15 minutes longer or until heated through.

loaves, olive oil, italian diced tomatoes, tomato paste, bacon, pepperoni, garlic, basil, oregano, pepper, mozzarella cheese, romano cheese

Taken from www.tasteofhome.com/recipes/italian-sandwich-loaf/ (may not work)