20m
PREP TIME
40m
COOK TIME
347
CALORIES
8
INGREDIENTS
Servings: 8
Ingredients
- 2 large red bell peppers, quartered and seeded
- 3/4 cup Lawry's® Herb & Garlic With Lemon Marinade, divided
- 1 cup chopped pimiento-stuffed olives
- 1 large (8-inch) round boule bread
- 1/4 pound thinly sliced ham
- 1/4 pound thinly sliced mortadella
- 1/4 pound thinly sliced salami
- 1/2 pound sliced provolone cheese
KEY PRODUCTS
INSTRUCTIONS
- 1 Place bell peppers in large resealable plastic bag. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove bell peppers from marinade, reserving marinade.
- 2 Broil 6 to 8 minutes or until bell peppers are tender, turning occasionally and brushing with reserved marinade. Cut into thin slices.
- 3 Preheat oven to 350°F. Mix olives and remaining 1/4 cup marinade in small bowl. Cut 1-inch slice off top of bread; reserve. Remove inside of bread, leaving 3/4-inch shell. Place 1/2 of the olive mixture in bread shell. Layer with meat, peppers, cheese and remaining olive mixture. Replace top of bread. Wrap in foil.
- 4 Bake 30 minutes or until cheese is melted. Remove from heat. Let stand 15 minutes before cutting into wedges.
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