August 28th, 2007
Recipe by Paula Bowman
Cut up any large pieces of giardiniera and mix in a bowl with reserved oil, olives and red wine vinegar. Set aside.
Slice bread in half horizontally and remove a shallow layer from each half to make room for filling.
Spread half of olive mixture on bread's bottom round. Place a layer of provolone on top followed by layers of meat. Continuing alternating layers of cheese and meat, until used up. Spread remaining olive mixture on cut side of bread's top round and cover.
Wrap stuffed loaf in parchment paper and cover with tinfoil. Refrigerate until ready to serve. Cut into 6 wedges.
1 wedge: 450 calories, 22.4 g fat, 207.7 mg calcium, 2.9 g fibre, 19.8 g protein; excellent source of thiamine, folate and vitamin B12; good source of riboflavin, niacin, calcium, iron and zinc.