Ingredients
1 round loaf (1 pound) unsliced Italian bread1/2 cup pitted Greek olives, sliced1/2 cup chopped pimiento-stuffed olives1/4 cup minced fresh parsley1/4 cup olive oil1 tablespoon fresh oregano leaves1 tablespoon balsamic vinegar1 teaspoon minced garlic1/2 teaspoon coarsely ground pepper1/4 teaspoon crushed red pepper flakes1/2 cup sliced pepperoncini1/4 pound thinly sliced hard salami1/4 pound sliced provolone cheese1 jar (16 ounces) roasted sweet red pepper strips, drained1/4 pound sliced pepperoni
Preparation
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; refrigerate for 2-3 hours or overnight. Cut into eight wedges.
