Recipe: Sicilian Hero Slices (make ahead)

SICILIAN HERO SLICES

24-inch thin fresh baguette with soft crust
FOR THE SPREAD:
3 Tbsp. mayonnaise
1 Tbsp. black olive pesto
1/2 tsp. balsamic vinegar
1/2 tsp. Dijon mustard
FOR THE FILLING:
2 medium roasted red peppers*
6 thin slices mortadella
9 thin slices Genoa salami
9 thin slices provolone cheese
6 large, firm cherry tomatoes, sliced paper-thin
8 large basil leaves
Basil sprigs (for garnish)

Cut baguette lengthwise, leaving 1 long side attached. Trim ends of baguette. Rub moistened paper towel over crust to soften. Open baguette and pull out soft bread, leaving 1/4-inch-thick shell.

Combine mayonnaise, olive pesto (sold as Olivada, or use chopped oil-cured olives), vinegar and mustard in small dish. Spread evenly on cut sides of bread.

Cut red peppers (roasted and peeled), meats and cheese to fit bread without any overhang.

First, arrange red peppers in single layer, then evenly layer meats, cheese, tomatoes (sliced paper-thin) and basil leaves. Close bread. Press gently with your hands.

Cut loaf into 3 equal portions. Wrap each airtight in plastic; twist ends. Refrigerate 2-6 hours.

TO SERVE:
Unwrap portions. Insert toothpicks into each if needed to keep bread together. Cut each as desired (6 thin or 3 thick pieces). Remove toothpicks. Arrange on platter; garnish with basil sprigs.

*To roast peppers in broiler: Place rack 3 inches from heat source; turn on broiler. Line baking pan with foil. Cut off both ends of peppers. Stand peppers on board; cut off sides in 4 slabs. Arrange on prepared baking pan, skin side up. Broil until skin is blackened. Remove from oven. Use foil lining to wrap peppers so they steam. Let rest on counter for about 10 minutes. Slip off skins. May be refrigerated up to 3 days or freeze up to 1 month. To freeze, put each pepper in small plastic bag, closed airtight.

Makes 6 supper servings or 12 hors d'oeuvre servings
Adapted from source: Abby Mandel, The Daytona Beach News-Journal, June 08, 2000