Aka: A really good sub-style sandwich!
1/4 cup red wine vinegar
2 fresh garlic cloves, finely chopped
1 tsp. dried oregano
1/3 cup olive oil
1/3 cup (about 10-12 olives) pitted green olives, drained & chopped
1/3 cup (about 10-12 olives) pitted kalamata olives, drained & chopped
1/4 cup roasted red bell pepper (from a jar), drained & chopped
A few dashes fresh ground black pepper
1 (1-1/2 Lb) round bread loaf, any variety (about 7-inches in diameter and 3-inches high)
8 oz. (1/2 Lb.) thinly sliced fresh deli turkey
4 oz. (1/4 Lb.) thinly sliced fresh deli pastrami
4 oz. (1/4 Lb.) sliced provolone
1/2 of a small red onion, thinly sliced
1 cup tightly packed fresh arugula leaves
In a small bowl, whisk red wine vinegar, garlic, and oregano. Slowly drizzle in oil, whisking constantly. Stir in both olives, roasted peppers, and black pepper.
Cut the top 1-inch of the bread loaf; set aside. Hollow out the bottom and sides of the bread bowl, being carefully not to poke through the crust. Spread half of the olive mixture over the bottom of the bread bowl. Spread the remainder of the mixture over the cut bread top.
Layer the meats and cheese in the bottom of the bread-- pastrami, cheese, turkey; repeat, ending with cheese. Press gently with each addition. It typically takes about 3 slices of meat or cheese per layer. Once layers are almost full to the top, add onions and arugula to bread bowl. Carefully cover with the bread top. You can serve this immediately or wrap entire sandwich tightly in plastic wrap and place in refrigerator for up to one day before. I recommend making it ahead of time. The longer it sits, the more the flavors will blend! (For example: I make it in the morning, if I want it for dinner that night or the night prior if I want it for lunch the next day.)
Cut the sandwich into wedges and serve.
Tip: The olives are rather salty, so I don't suggest adding any salt to the oil mixture. Feel free to change up the meats and cheese for a variety. I personally think it tastes best when using two meats or more, sticking to a total of 12 oz. of deli meat and 4 oz. of sliced cheese per bread bowl.