Ingredients
1 loaf (1 pound) Italian bread1/3 cup olive oil3 tablespoons balsamic vinegar1 tablespoon minced fresh basil or 1 teaspoon dried basil1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon crushed red pepper flakes3/4 pound sliced deli turkey6 ounces provolone cheese, thinly sliced1 jar (7 ounces) roasted sweet red peppers, drained and sliced1/2 cup sliced pimiento-stuffed olives1 large tomato, sliced3 tablespoons shredded Romano cheese1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1/4 teaspoon pepper
Preparation
Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use).
In a small bowl, combine the oil, vinegar, basil, garlic, salt and pepper flakes; brush over cut sides of bread.
In the bottom bread shell, layer with turkey, provolone cheese, red peppers, olives and tomato. Sprinkle with Romano cheese, oregano and pepper. Replace bread top.
Wrap in plastic; refrigerate for 30 minutes. Cut into slices.
