Bread bowling

 

Ah, the bread bowl...the dish that launched a thousand gameday parties and church potlucks. They're tasty and as simple to prepare as appetizers get. I made this one for Bill's small group, but Bill got sick so the task of eating it fell to Tiff, Juli, Joey, and me.

Bread bowls come in all shapes, sizes, and flavors, but the recipe for this one came out of my latest Food Network magazine. It's basically the chopped up innards of a hoagie sandwich inside a bread bowl. Simply dice and mix the ingredients below, then allow to chill for a couple of hours before serving. I bought an extra French loaf to serve alongside, which I coated with olive oil, sliced and toasted.  Simply delicious. Every ingredient can be tasted, but none overpower the others. It really tastes just like a hoagie sandwich from a good deli. Serve this at your next gathering of friends/family....leftovers won't be a problem.

Ingredients:

• 1 medium onion
• 2 pickled pepperoncini peppers
• 1/2 head iceberg lettuce
• 1 large tomato, halved and seeded
• 1/4 pound deli-sliced genoa salami
• 1/4 pound deli-sliced ham
• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced roast turkey
• 1/4 pound deli-sliced provolone cheese
  
• 1/2 cup mayo
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 1 10-to-12-inch round loaf Italian bread
  
• 1 French loaf, toasted with olive oil