TOTAL TIME: 0:20 PREP: 0:20 SERVES: 4-6
1 large sourdough boule
1/3 lb. ham, sliced and folded
1/4 lb. provolone slices
1 c. Marinated artichoke hearts, chopped
1/2 lb. fresh mozzarella, sliced
2 tomatoes, sliced
balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling
Freshly ground black pepper
1/2 fresh basil, torn
1/3 lb. salami
2 c. butterhead lettuce
Slice off the top of the boule and set it aside. Scoop the bread outside of the inside of the boule to create a bread bowl. Reserve the scooped-out bread for another use, like snacking.
Lay folded ham slices in the bottom of the bread bowl. Top with provolone, artichoke hearts, mozzarella and tomatoes. Drizzle balsamic vinegar and olive oil over tomatoes then season with salt and pepper. Top with basil, salami and lettuce, then cover with the reserved top of the boule.
Slice into 4 to 6 wedges, depending on the size of your loaf. Serve cold or at room temperature.