Antipasto Salad Sandwiches

• 1/2 pound thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips
• 1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes
• 3/4 cup finely chopped celery
• 1/4 cup finely chopped pitted Kalamata olives or other brine-cured black olives
• 1/2 cup mayonnaise
• 1/3 cup chopped roasted red peppers from jar
• 1 18-inch-long French-bread baguette
• 2 cups thinly sliced radicchio (from 1 large head)

1. Combine salami, cheese, celery, and olives in large bowl; toss to blend.
2. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.
3. Cut bread crosswise into 4 equal pieces.
4. Cut each piece horizontally in half.
5. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell.
6. Spread dressing in hollow of each bread piece.
7. Divide salad mixture among bottom bread pieces.
8. Top salad with radicchio; press bread tops over.
9. (Can be prepared 4 hours ahead.
10. Wrap sandwiches tightly in foil and chill.)

italian salami, mozzarella cheese, celery, olives, mayonnaise, red peppers, bread, radicchio

Taken from www.epicurious.com/recipes/food/views/antipasto-salad-sandwiches-105362 (may not work)