Italian Sandwich

Slice the loaf of bread in half lengthwise, and with a fork scoop out part of the bread from each half to make 2 cavities for the filling. Be careful not to cut through to the bread crust. Reserve the breadcrumbs for later use. Set the bread aside.

Pile the artichoke hearts, red peppers, olives, pickled peppers, onion, sundried tomatoes, meat, and cheese onto a large cutting board. Roughly chop everything into small pieces (bite-sized).

Put the chopped sandwich filling ingredients into a large mixing bowl.

Combine the pesto and red wine vinegar in a cup or bowl. Pour the dressing over the salad ingredients. Toss everything to combine well.

Let the sandwich filling mixture sit for about 10 minutes to allow the flavors to combine.

Fill the bottom half of the bread with about 2/3 of the ingredients. Fill the top of the bread with the remaining sandwich filling. Try to contain it within the hollowed-out portion to make it easier to join the two pieces.

Place both halves of the sandwich together and wrap tightly in foil. Refrigerate for up to 3 hours or until ready to slice and serve.