Ingredients
1 loaf (1 pound) unsliced Italian bread3 tablespoons olive oil, divided1 large carrot, chopped1 medium green pepper, chopped1 medium celery rib, chopped1 medium onion, chopped1 teaspoon minced garlic1/2 cup prepared pesto8 thin slices hard salami4 plum tomatoes, sliced1/2 cup chopped pitted green olives2 cups shredded Italian cheese blend
Preparation
Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned.
Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender.
Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve.
