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“A full, thick, hearty sandwich. Should refrigerate for 2 hours.”
READY IN:
30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 loaf unsliced Italian bread (1 lb.)
  • 2 (2 1/2 ounce) cans sliced ripe olives, drained
  • 3 (6 1/2 ounce) jars marinated artichoke hearts, drained and sliced
  • 2 (7 ounce) jars roasted red peppers, drained
  • 12 lb thinly sliced provolone cheese
  • 34 lb thinly sliced salami
  • 3 tablespoons olive oil
  • 3 tablespoons cider vinegar
  • 12 teaspoon garlic powder
  • 12 teaspoon italian seasoning
  • 14 teaspoon salt
  • 14 teaspoon pepper

Directions

  1. Slice bread in half lengthwise; hollow out top leaving a 1 1/2 inch shell and throw away bread crumbs.
  2. Turn bread top over so hollowed out portion is facing upward; layer with olives, artichokes, red peppers, cheese and salami.
  3. Replace bread bottom.
  4. Wrap the sandwich tightly in saran wrap and refrigerate for 2 hours.
  5. In a cruet jar, add remaining ingredients; secure lid and shake well to mix; refrigerate for 2 hours.
  6. Cut sub into slices; serve with dressing.

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