Serves: 4
Total Calories: 684

1 loaf Italian bread, about 12 inches long

DRESSING
1 garlic clove, very finely chopped
1/4 cup olive oil
2 tablespoons vinegar
1/2 teaspoon dried oregano, crumbled
salt and freshly ground black pepper

2 ripe tomatoes, sliced
1 (2-ounce) can anchovy
8 ounces sliced mozzarella cheese
2 peeled and seeded roasted pepper with their juice
12 oil-cured olives, pitted and chopped

1 Cut the bread loaf in half lengthwise and remove the soft bread inside.

2 In a small bowl, whisk together the dressing ingredients and pour half the dressing over the cut sides of the bread. Layer the bottom half of the bread with the tomatoes, anchovies, mozzarella, roasted peppers, and olives, drizzling each layer with some of the dressing.

3 Place the top on the sandwich and press it together. Wrap in foil and cover with a board or heavy pan. Let stand at room temperature up to 2 hours or store in the refrigerator overnight.

4 Slice into 3-inch-wide sandwiches. Serve at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 684
Calories from Fat: 423

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