Turkey Muffaletta

1 lb. loaf Italian bread
1/3 C. olive oil
3 T. balsamic vinegar
1 tsp. dried basil
1 garlic clove, minced
½ tsp. salt
¼ tsp. crushed red pepper flakes
¾ lb. sliced deli turkey
6 oz. provolone cheese, thinly sliced
1 jar (7 oz.) roasted sweet red peppers, drained and sliced
½ C. sliced pimiento-stuffed olives
1 large tomato, sliced
3 T. shredded Romano cheese
1 T. minced fresh oregano or 1 tsp. dried oregano
¼ tsp. pepper

Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1” shell (discard removed bread or save for another use).

In a shallow bowl, combine oil, vinegar, basil, garlic, salt and pepper flakes; brush over cut sides of bread. In the bottom bread shell, layer turkey, provolone cheese, red peppers, olives and tomato. Sprinkle w/Romano cheese, oregano and pepper. Replace bread top.

Wrap in plastic wrap; refrigerate for 30 min. Cut into slices.

Servings: 6