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Prep 10min
Total10min
Servings4
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Ingredients
1
uncut loaf (1 lb) Italian peasant-style rustic bread or ciabatta bread
1/3
cup rosemary-flavored or plain olive oil
1/4
lb hard salami, thinly sliced
1/4
lb sliced provolone cheese
1/4
lb thinly sliced prosciutto
1
small red onion, thinly sliced
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Steps
1
Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
2
Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.
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If rosemary olive oil is not available, you can make your own. In a small saucepan, warm 1 cup olive oil with 1 or 2 sprigs of washed and dried fresh rosemary for 8 to 10 minutes. Cool; discard rosemary. Pour oil into a jar with a tight-fitting lid. Store in refrigerator up to 2 weeks.
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