March 9, 2018
For the Vegetable Mixture:
For the Sandwich
11. First I placed my giardiniera in a food processor, pulsed it until coarsely chopped, and placed in a bowl with the sliced olives and artichoke hearts. 2. I added the garlic, parsley, red pepper flakes, and oregano, and drizzled with about 2 tablespoons of olive oil before mixing thoroughly. I then seasoned with salt and pepper.
23. Then I set out all of my meats and cheeses to have them ready….
34. …and I drained my roasted red peppers.
45. I sliced the bread lengthwise and pulled out a lot of the soft filling from the middle, being careful not to pull too much out too close to the bottom half of the loaves (lesson learned!). I put the filling in a plastic freezer bag and froze the extra bread to make bread crumbs or stuffing later.
56. I spread half of the vegetable mixture into the bottom of the bread loaf and layered in some genoa salami.
67. And then, in no particular order, I layered in the rest of the cheeses and meats...
7layer cheeses and meats...
8layer cheeses and meats...
98. I think this is pretty self-explanatory 😉
109. When I was done layering my fillings, I spread the top of the loaf of bread with the other half of my vegetable mixture…
1110. …and placed the “cap” on my sandwich.
1211. Finally, I tightly wrapped the sandwich in plastic wrap….
1312. And then wrapped very tightly in a double layer of aluminum foil.
1413. I put the sandwich in the refrigerator and placed a couple of 28-oz tomato cans on top of the sandwich to press it overnight. You can also use a brick, or a cast iron skillet. 14. And then – the UNVEILING!!!
17Have you made this recipe or something similar to it? Share with us YOUR ideas and what you did to make it special for you. Thanks, everyone! Make sure everything you make is All in Good Taste.