Ingredients Jump to Instructions ↓

  1. 1 loaf (1 pound) unsliced Italian bread 3 tablespoons olive oil, divided 1 large carrot, chopped 1 medium green pepper, chopped 1 medium celery rib, chopped 1 medium onion, chopped 1 teaspoon minced garlic 1/2 cup prepared pesto 8 thin slices hard salami 4 plum tomatoes, sliced 1/2 cup chopped pitted green olives 2 cups (8 ounces) shredded Italian cheese blend

Instructions Jump to Ingredients ↑

  1. Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with 2 tablespoons oil. Bake at 450° for 5-8 minutes or until lightly browned. Meanwhile, in a small skillet, saute the carrot, green pepper, celery, onion and garlic in remaining oil for 5 minutes or until tender. Spread pesto over bread. Top with salami, tomatoes, carrot mixture and olives. Sprinkle with cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece of bread in half to serve. Yield: 8 servings.


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