Here's a hearty handheld meal you can eat on the go or pack for a picnic. Serve this versatile sandwich the way the recipe's written or stuff it with the works. —Maribeth Edwards, Follansbee, West Virginia
1 each medium green, sweet yellow and red peppers, julienned
1 large red onion, thinly sliced
1 medium tomato, chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) unsliced Italian bread
1/2 pound sliced fully cooked ham
1/2 pound sliced cooked turkey breast
1/4 pound sliced hard salami
8 slices part-skim mozzarella cheese
In a large skillet, heat oil over medium-high heat. Add eggplant, peppers and onion; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add tomato, oregano, salt and pepper. Remove from heat.
Cut bread in half lengthwise; hollow out bottom of loaf, leaving a 3/4-in. shell (save removed bread for another use). Layer with lettuce, ham, turkey, salami and cheese; top with vegetable mixture. Replace top. Secure with toothpicks; cut crosswise into six slices.