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Ingredients
  • 1 14-inch loaf Italian bread
  • ½ pound sliced mortadella
  • ¼ pound sliced capicola
  • ¼ pound sliced Genoa salami or hot soppressata
  • ¼ pound sliced prosciutto
  • ¼ pound sliced aged provolone cheese
  • 2 ⅓ cups giardiniera (Italian pickled vegetables), drained and chopped
  • 1 cup sliced pitted Cerignola olives (black and green)
  • ½ cup chopped jarred Peppadew peppers
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped romaine lettuce
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