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Sicilian Overstuffed Sandwich Wedges

 Sicilian Overstuffed Sandwich Wedges
For a casual holiday lunch or supper, you'll have a guaranteed winner with this stacked-high, Italian-style sandwich. I like the convenience of assembling it a day in advance. —Pat Powell, Wooster, Ohio
8 ServingsPrep: 30 min. + chilling


  • 1 round loaf (1 pound) unsliced Italian bread
  • 1/2 cup pitted Greek olives, sliced
  • 1/2 cup chopped pimiento-stuffed olives
  • 1/4 cup minced fresh parsley
  • 1/4 cup olive oil
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup sliced pepperoncini
  • 1/4 pound thinly sliced hard salami
  • 1/4 pound sliced provolone cheese
  • 1 jar (16 ounces) roasted sweet red pepper strips, drained
  • 1/4 pound sliced pepperoni


  • Cut loaf of bread in half; hollow out top and bottom, leaving a
  • 3/4-in. shell (discard removed bread or save for another use).
  • In a small bowl, combine the olives, parsley, oil, oregano, vinegar,
  • garlic, pepper and pepper flakes. Spoon half into bread shell. Layer
  • with pepperoncini, salami, cheese, roasted peppers, pepperoni and
  • remaining olive mixture. Replace bread top.
  • Wrap in plastic wrap; refrigerate for 2-3 hours or overnight. Cut

2 of 2

Sicilian Overstuffed Sandwich Wedges (continued)

Directions (continued)

  • into eight wedges. Yield: 8 servings.
Editor’s Note: This recipe was tested with Vlasic roasted red pepper strips. Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Nutritional Facts: 1 wedge equals 434 calories, 27 g fat (8 g saturated fat), 36 mg cholesterol, 1,410 mg sodium, 33 g carbohydrate, 2 g fiber, 15 g protein.