Ingredients
1 can (2-1/4 ounces) sliced ripe olives, drained2 tablespoons olive oil1 teaspoon lemon juice1 garlic clove, minced1/8 teaspoon each dried basil, thyme, marjoram and rosemary, crushed2 French bread baguettes (10-1/2 ounces each) 1 package (4 ounces) crumbled feta cheese1/2 pound thinly sliced Genoa salami1 cup fresh baby spinach1 jar (7-1/4 ounces) roasted red peppers, drained and chopped1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
Preparation
In a blender, combine olives, oil, lemon juice, garlic and herbs; cover and process until olives are chopped. Set aside 1/3 cup olive mixture (refrigerate remaining mixture for another use).
Cut the top third off each baguette; carefully hollow out bottoms, leaving a 1/4-in. shell (discard removed bread or save for another use).
Spread olive mixture in the bottom of each loaf. Sprinkle with feta cheese. Fold salami slices in half and place over cheese. Top with the spinach, red peppers and artichokes, pressing down as necessary. Replace bread tops. Wrap loaves tightly in foil. Refrigerate for at least 3 hours or overnight.
Serve cold, or to serve warm, preheat oven 350°. Place foil-wrapped loaves on a baking sheet. Bake 20-25 minutes or until heated through. Cut into slices; secure with a toothpick.
