Ingredients
1
cup giardiniera vegetable mix (from 12-oz jar), drained, rinsed and finely chopped
1/4 cup sliced pimiento-stuffed green olives
2
tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1
loaf (20 oz) Italian bread
1/3 lb sliced salami
1/3 lb sliced provolone cheese
1/3 lb sliced pepperoni
Whole pimiento-stuffed olives, if desired
Preparation
In small bowl, stir together vegetable mix, sliced olives, oil and pepper flakes. Set aside.
Cut loaf of bread in half horizontally; scoop out bottom, leaving 1/2-inch shell.
Spoon half of olive mixture into bread shell. Layer with salami, cheese, pepperoni and remaining olive mixture. Cover with bread top. Wrap loaf tightly with plastic wrap. Refrigerate 8 to 24 hours. Unwrap; cut loaf into 8 crosswise sections to serve. Garnish with whole olives.
