Prep List Sandwich:
1 (1-pound) round Rosemary Olive Oil Loaf
2 ounces thinly sliced salami
4 ounces thinly sliced ham
2 ounces thinly sliced pepperoni
4 ounces thinly sliced capacola
1/2 red onion, thinly sliced
1 1/2 ounces arugula leaves
4 ounces sliced provolone
Prep List Vinaigrette:
2 T red wine vinegar
½ t dried oregano
2 garlic cloves, peeled and minced
½ t Italian Seasoning
10 large pitted green olives, chopped
3 T extra virgin olive oil
1/4 cup roasted red bell peppers, chopped
1/4 cup pitted, chopped kalamata olives
¼ cup roasted yellow tomatoes, chopped
Salt and Pepper
½ t red chili flakes
Recipe Preparation:
Combine all vinaigrette ingredients in a large bowl to blend. Season the vinaigrette, to taste, with salt and pepper.
Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread ½ of the vinaigrette mixture over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom.
Top with the onions, then the arugula. Spread the remaining vinaigrette on top of the sandwich and carefully cover with the bread top. Wrap the entire sandwich tightly in plastic wrap and place in the refrigerator at least 4 hours or up to a day before serving.
Cut the sandwich into 8 wedges and enjoy!