Deluxe Deli Submarine
thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips
1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes
cup finely chopped celery
1/4 cup finely chopped pitted
Kalamata olives or other brine-cured black olives
1/3 cup chopped roasted red peppers from jar
1 18-inch-long French-bread baguette
2 cups thinly sliced
radicchio (from 1 large head)
Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix
mayonnaise and roasted peppers in small bowl to blend; season dressing to taste
with salt and pepper.
Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half.
Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell.
Spread dressing in hollow of each bread piece. Divide salad mixture among bottom
bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared
4 hours ahead. Wrap sandwiches tightly in foil and chill.)
Makes four servings.