Antipasto Sub

Name: Antipasto Sub
Prep time: 30 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 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; 1/2 lb thinly sliced provolone cheese; 3/4 lb thinly sliced salami; 3 tablespoons olive oil; 3 tablespoons cider vinegar; 1/2 teaspoon garlic powder; 1/2 teaspoon italian seasoning; 1/4 teaspoon salt; 1/4 teaspoon pepper

Submitted by ratherbeswimmin

"A full, thick, hearty sandwich. Should refrigerate for 2 hours."

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Ready In:: 30mins
Ingredients:: 12
Serves:: 10

ingredients

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
¹⁄₂ lb thinly sliced provolone cheese
³⁄₄ lb thinly sliced salami
3 tablespoons olive oil
3 tablespoons cider vinegar
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon italian seasoning
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper

directions

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