Italian Party Sub
- 1 14 -inch loaf Italian bread
- 1/2 pound sliced mortadella
- 1/4 pound sliced capicola
- 1/4 pound sliced Genoa salami or hot soppressata
- 1/4 pound sliced prosciutto
- 1/4 pound sliced aged provolone cheese
- 2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped
- 1 cup sliced pitted Cerignola olives (black and green)
- 1/2 cup chopped jarred Peppadew peppers
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped romaine lettuce
- Split the bread in half lengthwise.
- Top the bottom half with the mortadella, capicola, salami, prosciutto and provolone.
- Toss the giardiniera in a bowl with the olives, peppers and olive oil.
- Tear out the soft center of the top bread half to make a shell.
- Pack the lettuce into the center of the bread and top with the giardiniera mixture.
- Carefully put the two sandwich halves together, pressing to keep the filling inside.
- Secure with small skewers and cut into pieces.
- Photograph by Con Poulos
italian bread, mortadella, capicola, salami, aged provolone cheese, vegetables, cerignola, peppers, extravirgin olive oil, romaine lettuce
Taken from www.foodnetwork.com/recipes/food-network-kitchens/italian-party-sub-recipe.html (may not work)