1 (6-inch) round French or sourdough loaf
1 cup roasted red peppers (store bought)
4 ounces sliced provolone
4 ounces sliced spicy capocolla
4 ounces sliced mortadella
4 ounces sliced prosciutto
1/2 cup olive spread or your favourite chopped olives
Fresh parsley or basil, chopped
For sandwich, slice bread in half horizontally and remove soft interior of bread from bottom and top. Layer bottom half with olive spread, or chopped olives, then peppers. Layer with provolone, capocolla, mortadella and prosciutto. You can also add chopped basil or parsley. Cover with top half and press down. Wrap in plastic wrap and chill 30 minutes. Cut into 6 wedges.
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