Windy City Deli Dip

Total Time:
10 min
Prep:
10 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 8 ounces mortadella, diced
  • 4 ounces sliced pancetta, crisped and coarsely chopped
  • 4 ounces provolone, diced
  • 4 ounces genoa salami, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup creamy balsamic dressing
  • 1 medium onion, diced
  • 1/2 head iceberg lettuce, chopped
  • Salt and freshly ground black pepper
  • One 10-inch round Italian loaf
  • 1/4 cup thinly sliced (chiffonade) fresh basil
  • 1/4 cup hot giardiniera (packed in oil), coarsely chopped
  • Sliced seeded Italian loaf, for serving
Directions
  • Combine the mortadella, pancetta, provolone, salami, tomatoes, dressing, onions, lettuce and salt and pepper to taste in a bowl. Toss to combine and coat.

  • Carve out the center of the round loaf without cutting through the bottom to make a bowl. Put the dip into the bread bowl and top with the basil and giardiniera. Serve with the sliced bread.


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    This recipe is featured in:

    The Kitchen