ANTIPASTO SUB

Antipasto Sub image

This zesty sandwich from Jeanette Hios of Brooklyn, New York is piled high with flavor. "One night instead of setting out sandwiches with antipasto on the side. I combined the two. It was a big hit with my friends," recalls Jeanette.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

1 loaf (1 pound) unsliced Italian bread
3 cans (2-1/2 ounces each) sliced ripe olives, drained
3 jars (6-1/2 ounces each) marinated artichoke hearts, drained
1 jar (16 ounces) roasted sweet red pepper strips, drained
8 ounces provolone cheese, thinly sliced
3/4 pound thickly 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

Steps:

Cut bread in half lengthwise; hollow out top, leaving a 1-1/2-in. shell. (Discard removed bread or save for another use.) Invert bread top; layer with olives, artichokes, red pepper, cheese and salami. Replace bread bottom. Wrap tightly in plastic wrap; refrigerate. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Refrigerate. Cut sub into slices; serve with the dressing.

Nutrition Facts : Calories 338 calories, Fat 21g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 1150mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.