Antipasto Sub

A full, thick, hearty sandwich. Should refrigerate for 2 hours.

• Ready In: 30 mins
• Serves: 10

Ingredients

• 1  loaf  unsliced  Italian bread (1 lb.)
• 2 (2 1/2ounce) cans sliced ripe olives, drained
• 3 (6 1/2ounce) 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. Slice bread in half lengthwise; hollow out top leaving a 1 1/2 inch shell and throw away bread crumbs.
2. Turn bread top over so hollowed out portion is facing upward; layer with olives, artichokes, red peppers, cheese and salami.
3. Replace bread bottom.
4. Wrap the sandwich tightly in saran wrap and refrigerate for 2 hours.
5. In a cruet jar, add remaining ingredients; secure lid and shake well to mix; refrigerate for 2 hours.
6. Cut sub into slices; serve with dressing.