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Zesty Italian Loaf

 Zesty Italian Loaf
My husband and I entertain quite a bit, either around our pool at home or at our log cabin. I especially like to serve this zesty sandwich loaf during the cooler months.
6 ServingsPrep: 15 min. Bake: 25 min.


  • 3 tablespoons mayonnaise
  • 2 tablespoons butter or margarine, softened
  • 1 teaspoon prepared mustard
  • 1 garlic clove, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 unsliced loaf (1 pound) Italian bread
  • 6 slices mozzarella cheese
  • 6 thin slices tomato
  • 6 thin slices salami
  • 6 thin slices red onion
  • 12 thin slices pepperoni


  • In a small bowl, combine the first five ingredients; set aside. Make
  • 11 slices in the bread, not cutting all the way though bottom crust.
  • Place loaf on a piece of foil large enough to wrap it completely.
  • Gently separate every other slice and spread 1 tablespoon mayonnaise
  • mixture on cut surfaces. Insert cheese, tomato, salami, onion and
  • pepperoni between every other slice. Wrap the foil tightly around
  • loaf; place on a baking sheet. Bake at 350° for 25 minutes. To
  • serve, cut bread between unstuffed slices; serve warm. Yield: 6
  • servings.
Editor's Note: This loaf can be made ahead and refrigerated before baking.