1 loaf crusty Italian or French bread
1/4 cup (50 mL) herb vinaigrette (homemade or store bought)
1 lb (454 g) Ontario deli meats (combination of cappocola, salami, sopressata)
8 oz (224 g) sliced provolone cheese
1 cup (250 mL) sliced roasted bell peppers, drained
1/4 cup (50 mL) sliced olives (green and black), drained
1/4 cup (50 mL) fresh basil leaves
1/4 cup (50 mL) fresh shredded romaine lettuce
1
Slice bread in half lengthwise. Brush inside of both sides of loaf with dressing. Layer meats, cheese, peppers, olives and basil leaves over the bottom half of the loaf.
2
3
Sprinkle with lettuce and top with other half of loaf and wrap tightly. Refrigerate. Let sandwich marinate for at least one hour and up to one day before cutting into slices to serve.
CategoryLunch
Source: www.ontariomeatproducts.ca
Ingredients
1 loaf crusty Italian or French bread
1/4 cup (50 mL) herb vinaigrette (homemade or store bought)
1 lb (454 g) Ontario deli meats (combination of cappocola, salami, sopressata)
8 oz (224 g) sliced provolone cheese
1 cup (250 mL) sliced roasted bell peppers, drained
1/4 cup (50 mL) sliced olives (green and black), drained
1/4 cup (50 mL) fresh basil leaves
1/4 cup (50 mL) fresh shredded romaine lettuce
Directions
1
Slice bread in half lengthwise. Brush inside of both sides of loaf with dressing. Layer meats, cheese, peppers, olives and basil leaves over the bottom half of the loaf.
2
3
Sprinkle with lettuce and top with other half of loaf and wrap tightly. Refrigerate. Let sandwich marinate for at least one hour and up to one day before cutting into slices to serve.
