Ingredients
1 loaf (1 pound) unsliced Italian bread3 cans (2-1/2 ounces each) sliced ripe olives, drained3 jars (6-1/2 ounces each) marinated artichoke hearts, drained1 jar (16 ounces) roasted sweet red pepper strips, drained8 ounces provolone cheese, thinly sliced3/4 pound thickly sliced salami3 tablespoons olive oil3 tablespoons cider vinegar1/2 teaspoon garlic powder1/2 teaspoon Italian seasoning1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Cut bread in half lengthwise; hollow out top, leaving a 1-1/2-in. shell. (Discard removed bread or save for another use.) Invert bread top; layer with olives, artichokes, red pepper, cheese and salami. Replace bread bottom. Wrap tightly in plastic wrap; refrigerate.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Refrigerate. Cut sub into slices; serve with the dressing.
