• I Large Round Loaf of Good Crusted Italian Bread - Cut in 5 slices horizontally
• Shredded Lettuce Leaves- we use Arugula, Escarole or Romaine
• 8-10 slices of imported Provolone Cheese
• 1 Cup Roasted Peppers - either home roasted or store bought. For a change try chipotle or other smoky "roasteds".
• 10 slices of Ripe Tomato.
• 10 thin slices of Sweet Onions, Walla Walla or Red Onions.
• 12 thin slices Salumi Salami - choice of Finnochiona (Fennel), Salumi (Ginger), Oregano (in season).
• 6 large slices of Cotto Salami (Cooked salami). Salumi makes a great one only available at our shop. Other brands available in most delis.
• 12 thin slices of Coppa (preferably from Salumi)
• Garlic Spread (see below for recipe)

• Lay out a large sheet of plastic wrap on your cutting board-place bottom layer of bread in the middle of the wrap.
• Spoon on the bottom slice of bread- a thin layer of the Garlic Sauce then add a layer of shredded lettuce followed by the roasted red peppers and the onion.
• Add the next slice of bread and-another thin layer of the Garlic Sauce, then the provolone and the Salami.
• Add the next slice of bread (again coated with the garlic sauce), and then a thin layer of the lettuce and the Cotto Salami
• Then another slice of bread with the garlic sauce , add tomato and the Coppa.
• Finish with the last slice of bread, again coated with the garlic sauce, then press down the whole sandwich firmly.
• Wrap the whole sandwich very tightly in plastic wrap----refrigerate for 4-5 hours.
• Garnish with 4 slices Coppa, some canned baby artichokes and pepperoncini.

Garlic Spread

Ingredients:

• 1 Medium Eggplant cut into 1/2 inch slices. Touch each side with Olive Oil–and roast in 425 degree oven till brown around 15 minutes.
• 3 Tablespoons Roasted Garlic.
• 3 Tablespoons Red Wine Vinegar.
• 2 Cups Fresh Basil leaves, minced.
• Salt and Pepper, to taste.