Muffuletta
1 large round loaf italian bread
2 jars (6 1/2 oz each) marinated artichoke hearts, drained
1/4 cup each kalamata and green olives, pitted and chopped
3/4 cup prepared pesto
1/2 cup sun dried tomatoes, packed in oil, coarsely chopped
2 T balsamic vinegar
1/4 lb sliced roast beef, divided
8 oz sliced provolone, divided
1 (7 oz) jar raosted red peppers
1/4 lb genoa salami
1/2 medium red onion, sliced
6 leaves romaine lettuce, cut in half
2 large tomatoes, sliced
Slice off the top third of the bread. Using a fork, scrape out soft inside from top and bottom parts.
In medium bowl, combine artichoke hearts and olives.
In small bowl, combine pesto, sun dried tomatoes and vinegar. Using a tablespoon, spread pesto mixture under lid and inside bottom of bread. This works like a glue, securing the bread to the filling.
Layer bottom of bread with half of roast beef, top with half of provolone cheese, remaining roast beef, roasted peppers, salami, remaining cheese, red onion, lettuce leaves and tomato slices. Spoon artichoke mixture on top. Replace the lid to top of loaf and press down firmly.
Wrap sandwich tightly in plastic wrap, then wrap with foil. This serves to blend the flavors and compact the sandwich for easier eating. Refrigerate overnight.