2 T. olive oil
1 T. minced garlic
1/2 tsp. dried oregano
16 oz. jar marinated mixed vegetables, drained and coarsely chopped
1/2 cup coarsely chopped roasted red peppers
8 oz. marinated articokes, drained and coarsely chopped
1/4 cup green olives with pimientos coarsely chopped
10" round loaf of crusty Italian bread
1/4 lb. black forest ham
1/4 lb. Genoa salami
1/4 lb. provolone
1/4 lb. sliced mozzarella
In a small skillet, heat oil. Add garlic and oregano and saute for 30 seconds – 1 minute. Remove from heat. Place in a bowl with marinated vegetables, red peppers, artichokes, and olives. Toss well.
Cut the bread in half horizontally. Take out some of the center of the bread of each half. Place half of the vegetable mixture in the bottom half of the bread. Top with layers of ham, salami, and cheeses, alternating the meats and cheeses. Top with remaining mixture of vegetables. Cover with top half of bread. Wrap sandwich in plastic wrap and then in foil. Refrigerate at least 2 hours and up to 24. Cut into 4 wedges. Serves 4 generously.