| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 loaf crusty bread, 9 to 12 inches in length
- 1/4 cup sun-dried tomatoes in olive oil, drained, chopped — 1/2 a small jar
- 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
- 1/2 cup prepared pesto sauce
- 1/4 pound deli sliced provolone
- 1 jar, 16 to 18 roasted red peppers, drained
- 1 (15-ounce) can quartered artichoke hearts in water, drained
- 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
- Coarse salt and black pepper
- Extra-virgin olive oil, for drizzling
Instructions
- Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
- Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 669 |
| Total Fat | 38 g |
| Saturated Fat | 8 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 10 g |
| Sugar | 14 g |
| Protein | 23 g |
| Cholesterol | 22 mg |
| Sodium | 1504 mg |
Reviews
Flipping out of this world! I became famous for this with friends right away, you either don’t care about it, or it’s one of the best things you ever ate! I suggest using sandwich king’s homemade giardenaire (sp?
this bread is so delicious. BUT make sure u drain all the vegitables very well and use light oil or the bread will be very soggy and fall apart and be very messy.
I wasn’t at all sure about this recipe, but I know an Italian who loves antipasto, so…
What a nice surprise. I wouldn’t say this is an inexpensive sandwich unless you have the ingredients lying around, but it’s worth it. The tangy bite of the pickeled vegetables with the smoothness of the cheese and earthiness of the bread…what a neat combination.
When Rachel says to scoop out the bread, she’s not kidding. The ingredients can really pile up. Next time I think I’ll try a sandwich press as well.
And as other reviewers have noted, this was just as good the next day.
DH and I felt like “cocooning” this weekend, watching movies and relaxing. I saw this recipe, and, since we had everything on hand, decided to try it. It took us about 10 minutes to put this together! DH kept asking what kind of sauce we were going to use (He loved sauces!) since he felt the pesto might not be enough. I persuaded him to try it “as is” the first time. The only change we made was to add some chopped baby spinach to make it taste really fresh and add some more nutrition. He LOVED it! All through the movie, he kept muttering, “Man, that was great!”
We’ve added this to our “Easy, Yummy Pizza-Free Friday-Night Dinners” rotation, along with Nacho Bread Pizzas and Open Face Calzonis.
Thanks, Rachael!
I made this with my girls (10 and 13). They enjoyed making it as well as eating it.
I made this and it was a hit with the family. I left out some of the veggies due to personal taste and added pepperoni for a meat sandwhich. Very delicious and easy!
This was a quick and easy recipe. Took about 10 minutes to put together. The pesto and olive oil you add will eventually make the bread soggy. We popped it in the toaster oven the following day , problem solved, it was even better for lunch the following day!
Soooo good! I used mozzarella instead of provolone ( I cannot abide its smell) and Italian giardiniera instead of hot and served it as a light supper for Husband and my in -laws. We all thoroughly enjoyed it, even my meat and potatoes father -in- law, who didn’t even ask for meat on the side , as he usually does when I cook my veg. food. Not this time! Definitely a winner.
This is a great bring along dish. I brought this to a pot luck, a book club and a cookout. Always ft in.
This is a tasty, easy and versatile recipe.
I used munster cheese and a prepared mixed grill vegetable sauce . I
t was terrific. I like this recipe because there are so many ways to prepare it. You can’t go wrong.
Next time I’ll grill it.