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Antipasto Sub Recipe

This zesty sandwich from Jeanette Hios of Brooklyn, New York is piled high with flavor. "One night instead of setting out sandwiches with antipasto on the side. I combined the two. It was a big hit with my friends," recalls Jeanette.
TOTAL TIME: Prep: 15 min. + chilling YIELD:10-12 servings

Ingredients

  • 1 loaf (1 pound) unsliced Italian bread
  • 3 cans (2-1/2 ounces each) sliced ripe olives, drained
  • 3 jars (6-1/2 ounces each) marinated artichoke hearts, drained
  • 1 jar (16 ounces) roasted sweet red pepper strips, drained
  • 8 ounces provolone cheese, thinly sliced
  • 3/4 pound thickly 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. Cut bread in half lengthwise; hollow out top, leaving a 1-1/2-in. shell. (Discard removed bread or save for another use.) Invert bread top; layer with olives, artichokes, red pepper, cheese and salami. Replace bread bottom. Wrap tightly in plastic wrap; refrigerate.
  • 2. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Refrigerate. Cut sub into slices; serve with the dressing. Yield: 10-12 servings.

Nutritional Facts

1 serving (1 piece) equals 338 calories, 21 g fat (8 g saturated fat), 41 mg cholesterol, 1,150 mg sodium, 22 g carbohydrate, 1 g fiber, 16 g protein.