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8 (8,10 or 12-inch) bamboo party skewers
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Serving suggestions: green and black olives, herb flavored potato chips
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* Giardiniera is a Italian pickled salad of cauliflower, hot peppers and carrot found in International Foods aisle of market
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Cut the top off of a large round or oval bread and hollow it out leaving a half inch rim and bottom to your bread.
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The loaf should resemble a bowl or deep pie shell.
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Pulse the giardiniera in a food processor into a coarse relish.
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Spread and press relish into the bottom of your bread shell in an even layer.
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Top relish with a layer of provolone slices, red pepper pieces, and artichoke hearts.
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Press ingredients down as you work to make room in your shell for as much antipasto as possible.
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Combine mixed greens, parsley, and basil in a bowl.
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Add a thin layer of greens on top of artichokes, and drizzle with oil.
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Layer in meats and remaining cheese.
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Top with a few more greens, onion and tomato slices, and another drizzle of oil.
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Season the top of filled shell with salt and pepper.
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Bag up remaining unused greens and herbs for tomorrow night's salad.
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Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel.
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When you are ready to serve, spear hot or sweet cherry peppers on 10 or 12-inch bamboo skewers and space eight skewers equidistant around the bread.
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Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.
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Note: to roast peppers, split each red bell pepper down the center and gut them by scooping out seeds with a tug using your cupped hand.
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Place peppers skin-side-up under broiler preheated to high.
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Leave oven door ajar for steam to escape and blacken peppers entirely.
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Place charred peppers into a paper bag and roll the bag up tightly.
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Let stand 5 minutes until peppers are cool enough to handle and peel off charred skins.
