1 round loaf (1 pound) unsliced French or Italian bread
4 ounces thinly sliced salami
1 jar (7 ounces) roasted red bell peppers, well drained
1/2 cup olive tapenade
4 ounces sliced provolone cheese
Olive oil, if desired
Instructions
Heat coals or gas grill for direct heat. Cut a circle 1/2 inch from edge of bread, cutting 2 inches down into loaf but not all the way through. Remove center of bread loaf and set aside. Arrange salami inside bread loaf; top with peppers, tapenade and cheese. Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil.
Cover and grill loaf 4 to 6 inches from low heat 15 to 20 minutes, turning once, until cheese is melted.
Brush olive oil over top of loaf. Cut loaf into 4 wedges.
Originally Submitted
7/21/2012
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