Recipe courtesy of Food Network Kitchen
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Giant Deli Sandwich
Total:
4 hr 10 min
(includes chilling)
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy
Total:
4 hr 10 min
(includes chilling)
Active:
10 min
Yield:
6 to 8 servings
Level:
Easy

Directions

To make this muffuletta-style deli sandwich, slice off the top third of a 12-inch round loaf of bread. Hollow out the inside of the loaf, leaving a 1/2-inch border. Fill the loaf with a mix of deli meats and cheeses (we used prosciutto, provolone, turkey, soppressata and mozzarella), fresh basil, roasted peppers and sliced tomatoes. Drizzle with vinaigrette, then replace the bread top. Wrap the sandwich tightly in plastic wrap and weight it down with a heavy skillet; refrigerate at least 4 hours or overnight, then cut into wedges.

Photograph by Ryan Dausch

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