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1
Cut the top off of a large round or possibly oval bread and hollow it out leaving a half-inch rim and bottom to your bread.
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2
The loaf should resemble a bowl or possibly deep pie shell.
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3
Pulse the giardiniera in a food processor into a coarse relish.
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4
Spread and press relish into the bottom of your bread shell in an even layer.
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5
Top relish with a layer of provolone slices, red pepper pcs, and artichoke hearts.
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6
Press ingredients down as you work to make room in your shell for as much antipasto as possible.
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7
Combine mixed greens, parsley, and basil in a bowl.
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8
Add in a thin layer of greens on top of artichokes, and drizzle with oil.
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9
Layer in meats and remaining cheese.
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10
Top with a few more greens, onion and tomato slices, and another drizzle of oil.
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11
Season the top of filled shell with salt and pepper.
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12
Bag up remaining unused greens and herbs for tomorrow night's salad.
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13
Replace top of bread and wrap your GIANT, drip-less antipasto stuffed pie for travel.
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14
When you are ready to serve, spear warm or possibly sweet cherry peppers on 10 or possibly 12-inch bamboo skewers and space eight skewers equidistant around the bread.
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15
Cut bread into wedges, like a pie, and serve with olives and fancy potato chips.
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16
This recipe yields 8 wedges.
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17
Comments: Giardiniera is a Italian pickled salad of cauliflower, warm peppers and carrot found in International Foods aisle of market
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18
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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19
Place peppers skin-side-up under broiler preheated to high.
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20
Leave oven door ajar for steam to escape and blacken peppers entirely.
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21
Place charred peppers into a paper bag and roll the bag up tightly.
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22
Let stand 5 min till peppers are cold sufficient to handle and peel off charred skins.
