1 loaf french bread, unsliced
60 ml olive oil 1/4 cup
75 ml sun dried tomato pesto 1/3 cup
2 ml dried oregano 1/2 tsp
salt & pepper to taste
250 g provolone or mozzarella cheese, thinly sliced or shredded 8 oz
250 g deli ham, thinly sliced 8 oz
3 roasted red bell peppers, drained & sliced
200 g bocconcini cheese, drained & sliced 7 oz
Slice french loaf in half horizontally and place cut side up on work surface. Pull away some of the soft bread inside. Brush oil over inside of both halves, spread pesto over both halves and sprinkle with oregano, salt and pepper to taste. Layer provolone on bottom half, overlapping slices, layer ham on top, followed by roasted peppers. Top with bocconci. Replace the top half of the loaf and press down to flatten slightly. Wrap tightly in foil. Bake in preheated 350 F (180 C) oven for 40 minutes or until cheeses are melted and outside of loaf is crispy. Cut into thick slices.
Serves: 4