Hearty Muffuletta Loaf

• 1 loaf (1 pound) French bread
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 cup shredded mozzarella cheese
• 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
• 1/2 cup sliced pimiento-stuffed olives
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup sliced fresh banana peppers
• 1/4 cup chopped red onion
• 1/4 pound sliced Genoa salami
• 1/4 pound sliced Cotto salami
• 1/4 pound sliced pepperoni
• 1/4 pound sliced provolone cheese

1. Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.)
2. Combine the oil, vinegar, oregano and garlic; brush half on the inside of shell. Add the mozzarella cheese, artichoke hearts, olives, peppers and onion to the remaining oil mixture. Spoon into bottom of bread shell; layer with meats and cheese. Replace bread top. Wrap tightly in plastic wrap; refrigerate until ready to serve.

bread, olive oil, red wine vinegar, oregano, garlic, mozzarella cheese, hearts, olives, olives, banana peppers, red onion, salami, salami, pepperoni, provolone cheese

Taken from www.tasteofhome.com/recipes/hearty-muffuletta-loaf/ (may not work)