Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1/2 cup pitted Kalamata olives, finely chopped
• 2 large jarred pepperoncini peppers, finely chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• 1 Tbsp. capers, rinsed and roughly chopped
• Black pepper
• 1 round bread (about 8 inch diameter)
• 1/4 lb. thinly sliced Capicola ham
• 1/4 lb. thinly sliced Genoa salami
• 1 11.5 oz. jar roasted red peppers, each split
• 2 cups baby spinach
• 2 oz. thinly sliced provolone (about 8 slices)

Directions

1. In a medium bowl, combine the olives, peppers, parsley, oil, vinegar, capers and 1/4 tsp. pepper.
2. Split the bread in half and scoop out the inside of both the top and bottom, leaving a 1/2-inch-thick shell.
3. Spread the olive mixture on the cut sides of the bread and form a large sandwich with the ham, salami, roasted red peppers, spinach and provolone.
4. Wrap the whole sandwich in plastic wrap and place on a large plate or rimmed baking sheet. Place a second plate or baking sheet on top and put heavy cans on the plate to weigh it down. Refrigerate for 6 hours or up to overnight. Cut into wedges before serving.

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