Antipasto Sub

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

1. 1

   Slice bread in half lengthwise; hollow out top leaving a 1 1/2 inch shell and throw away bread crumbs.

2. 2

   Turn bread top over so hollowed out portion is facing upward; layer with olives, artichokes, red peppers, cheese and salami.

3. 3

   Replace bread bottom.

4. 4

   Wrap the sandwich tightly in saran wrap and refrigerate for 2 hours.

5. 5

   In a cruet jar, add remaining ingredients; secure lid and shake well to mix; refrigerate for 2 hours.

6. 6

   Cut sub into slices; serve with dressing.