Vegetarian Muffuletta

Ingredients

inspired by Giada De Laurentiis

1/4 cup white wine vinegar
1 garlic clove, finely chopped
1 teaspoon dried oregano
1/3 olive oil
10 Large, pitted green olives, chopped
1/3 cup Kalamata olives, chopped
1/4 cup Roasted Red Bell Peppers, chopped
salt and freshly ground pepper
1-1 lb round bread loaf (I used a whole wheat version, about 7 inches in diameter)
A few basil leaves
4-6 artichokes, canned or marinated, quartered
4 ounces Provolone cheese, thinly sliced
1/2 Red onion, thinly sliced
A couple handfuls of arugula

Directions

In a large bowl, whisk the vinegar, garlic, oregano to blend. Gradually add in the oil. Stir in the chopped green and kalamata olives and roasted peppers. Season the vinaigrette with salt and pepper to taste.

Using a serrated knife, slice the loaf of bread in half, creating a top and bottom. Hollow out the top and bottom halves of the loaf. Spread some of the vinaigrette in the bread bottom. Follow with arugula, basil leaves, red onion slices and Provolone. Spread more vinaigrette on cut side of the bread top and place on the sandwich.

Cut the sandwich into wedges and serve.

This recipe comes from Alison Bickel at This Homemade Life.