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Bread Bowl Antipasto Salad
Makes 3 sandwiches
| 1/4 cup / 60 ml red wine vinegar | Whisk vinaigrette | Hollow bread, stuff, wrap & chill |
| 1 tbsp dried oregano | ||
| 2 small garlic cloves, finely grated | ||
| 1 small red onion, thinly sliced and rinsed | ||
| Kosher salt and freshly ground black pepper | ||
| 1/2 cup / 120 ml extra-virgin olive oil | Add oil & peppers | |
| 1/2 cup / 120 ml sliced pickled pepperoncini or banana peppers | ||
| 6 oz / 170 g cured meats (salami, mortadella, soppressata, ham), thinly sliced into strips | Toss in meats & cheese | |
| 4 oz / 115 g provolone, thinly sliced into strips | ||
| 1 large head iceberg lettuce (about 1.5 lbs / 680 g), thinly sliced | Toss in lettuce & tomatoes | |
| 1 pint / 300 g cherry tomatoes, halved | ||
| 1 long baguette, cut into three 4–6" pieces |
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