Salami Antipasto Sandwiches

1/2 pound thinly sliced hard salami
1 (7-ounce) jar roasted red peppers, drained
1 (6-ounce) jar marinated artichoke hearts
1/4 cup pepperoncini peppers, drained
8 ounces provolone cheese
1/2 cup ripe olives, pitted and sliced
1/2 teaspoon dried oregano
1/4 cup Italian or Caesar salad dressing
1 20 to 21-inch French baguette
12 to 15 fresh basil leaves

Cut salami and peppers into thin strips. Coarsely chop artichoke hearts. Finely chop pepperoncini. Cut provolone into cubes.

Combine salami, roasted peppers, artichokes with liquid, pepperoncini, cheese, olives, oregano and salad dressing. Cover and refrigerate for at least one hour.

Cut baguette into four equal pieces and slice an opening in the middle. Remove some of the soft bread from the interior, leaving a hollow space in both top and bottom sections.

Portion the marinated salami and vegetable mixture (about 1 cup each) into the bread sections. Place fresh basil leaves on top bread section.

Close and tightly wrap each sandwich in plastic wrap. Chill for about 3 to 4 hours.

Servings: 4
Source: National Hot Dog and Sausage Council