This sandwich is a family favorite!
I wanted to share it with you right before the big Super Bowl game coming up on February 2nd.
What I enjoy about this sandwich is that you make it the night before and let it sit all night. Then when you are ready to eat, you simply pull it out and slice it up like a big pie or pizza. The wedges look amazing, your guest will be thrilled with the flavors and the best part--you are not spending a lot of time away from the game.
You did all the work the day before.
As with all of my recipes, I urge you to use the best ingredients to bring out the full flavor and potential of this show stopping meal.
Serve with a few of your favorite side dishes, chips, a vegetable platter and some cold drinks. You should be set for the game!
Prep Time: 20 minutes
1 (6-8 inch) round loaf of your favorite bread (Use a gluten free loaf to make this gluten free)
4-6 slices of ham
12-15 slices of Genoa salami
4-6 slices of turkey
10-12 slices of pepperoni
3-4 slices of provolone cheese
3-4 slices of mozzarella cheese
1/2 cup olive medley-recipe below
2 slices of red onion
1/4 cup sun dried tomatoes in olive oil, chopped
Handful of Arugula or lettuce greens
Dash of olive oil
Dash of balsamic vinegar-your favorite flavor
To prepare bread: Cut a 5 inch circle in the top of the round loaf of the bread. Using your fingers, dig out the inside so that you have a hollow shell of crust. Remove any extra bread on the "lid" of your loaf.
Layer your meat and cheese in any order on the bottom.
To make the olive medley: Buy three different kinds of your favorite pitted olives; add them to a food processor. Pulse a few times. Add this medley to your sandwich after the meat.
Layer the onions, sun dried tomatoes and fill the top in with your favorite lettuce greens.
Top the lettuce with a dash of olive oil and vinegar. Replace the 5 inch circle and wrap the sandwich tightly in plastic wrap.
Let sit overnight in the refrigerator. When ready to serve, slice like a pie.
Serve with your favorite side dishes and condiments.
Written by Sherron Watson