SICILIAN OVERSTUFFED SANDWICH WEDGES

Sicilian Overstuffed Sandwich Wedges image

For a casual holiday lunch or supper, you'll have a guaranteed winner with this stacked-high, Italian-style sandwich. I like the convenience of assembling it a day in advance. -Pat Powell, Wooster, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 15

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Ingredients

1 round loaf (1 pound) unsliced Italian bread
1/2 cup pitted Greek olives, sliced
1/2 cup chopped pimiento-stuffed olives
1/4 cup minced fresh parsley
1/4 cup olive oil
1 tablespoon fresh oregano leaves
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1/2 teaspoon coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup sliced pepperoncini
1/4 pound thinly sliced hard salami
1/4 pound sliced provolone cheese
1 jar (16 ounces) roasted sweet red pepper strips, drained
1/4 pound sliced pepperoni

Steps:

Cut loaf of bread in half; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). , In a small bowl, combine the olives, parsley, oil, oregano, vinegar, garlic, pepper and pepper flakes. Spoon half into bread shell. Layer with pepperoncini, salami, cheese, roasted peppers, pepperoni and remaining olive mixture. Replace bread top. , Wrap in plastic; refrigerate for 2-3 hours or overnight. Cut into eight wedges.

Nutrition Facts : Calories 434 calories, Fat 27g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1410mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.