Sunday, December 16, 2007


1 1/2 lb. round French bread
1/4 c. olive oil
2 cloves garlic, minced
3 lg. tomatoes, sliced
1/2 lb. assorted sliced luncheon meat
3 oz. sliced pepperoni or salami
1/4 lb. assorted sliced cheeses
6 oz. marinated artichoke hearts,
2 1/4 oz. sliced black olives, drained
2 to 3 lg. dill pickles, sliced
1 mild red or white onion, sliced
2 oz. anchovy fillets, drained
Cut bread in half horizontally. Hollow out the soft bread from top and bottom,
leaving 1/2 to 3/4 inch shell. In small bowl combine the olive oil with the garlic.
Brush cut surfaces of bread shells with oil. Spread with mayonnaise if desired.
To assemble: Layer 1/3 of tomato slices on the bottom bread crust, then top with
alternate layers of meats, pepperoni, cheeses, 1/2 the remaining tomatoes,
artichoke hearts, olives, pickles, onion and anchovies, if desired. Top with
remaining tomatoes and place the top crust on the filling, pressing down firmly.
Seal the sandwich tightly in plastic wrap and foil. If made ahead, refrigerate. Just before serving, place the wrapped sandwich on a flat surface and press down
firmly on top to flatten it. Unwrap and cut into wedges.

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