Italian Stuffed Sandwich
- 1 (18 -22 ounce) round Italian bread
- 13 cup crisco canola oil
- 12 cup chopped pimento stuffed olive
- 12 cup chopped ripe black olives
- 14 cup fresh flat-leaf Italian parsley
- 1 teaspoon dried oregano
- 12 teaspoon pepper
- 14 teaspoon crushed red pepper flakes
- 2 teaspoons lemon juice
- 1 teaspoon minced garlic
- 14 lb sliced salami
- 14 lb sliced mozzarella cheese
- 1 (12 ounce) jar roasted red peppers, drained
- 14 lb sliced pepperoni
- CUT bread in half horizontally.
- Scoop out bottom and top, leaving a 1/2-inch thick shell.
- COMBINE oil, green olives, ripe olives, parsley, oregano, pepper, crushed red pepper flakes, lemon juice and garlic in a medium bowl.
- Stir to mix well.
- SPOON half the olive mixture into the bread shell.
- Top with salami, cheese, roasted red peppers, pepperoni and the remaining olive mixture.
- Cover with bread top.
- Wrap tightly in plastic wrap and chill at least 3 hours or overnight.
- Cut loaf into wedges.
- Serve.
italian bread, canola oil, pimento stuffed olive, black olives, parsley, oregano, pepper, red pepper, lemon juice, garlic, salami, mozzarella cheese, red peppers, pepperoni
Taken from www.food.com/recipe/italian-stuffed-sandwich-281497 (may not work)