Tuesday, August 18, 2009


1 loaf (1 lb) Italian bread
1 pkg (3-oz) cream cheese, softened
1/3 cup basil pesto
4 oz thin sliced provolone cheese
1/2 lb sliced salami
8 bottled banana peppers, stemmed, seeded, sliced
1/2 medium red onion, thinly sliced
1/2 cup sliced ripe olives, drained

Split loaf of bread in half horizontally. Scoop some of the soft bread from the bottom half but leave at least a half inch thick bottom. Spread the cream cheese on each cut side of the bread. Spread the pesto over the cream cheese on the bottom half of the bread. On the bottom half, layer the provolone cheese, salami, banana peppers, red onion slices, and sliced olives. Drizzle a little Italian dressing on sandwich over the olives if desired. Place the top half of the bread atop the sandwich and press down lightly.

Wrap sandwich tightly in plastic wrap for toting to a picnic, etc. Before serving, cut in six sections and top each with a cherry tomato on a long pick, if desired. If taking for lunch, cut into sections of desired size and wrap each separately. Store extras in refrigerator.

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