Name: Antipasto Cheesy Bread
Prep time: 20 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1 large loaf ciabatta bread (about 1 lb.); 1 (12-oz.) jar marinated artichoke hearts, drained and quartered if whole; 3/4 c. sliced black olives; 3/4 c. diced roasted red bell pepper; 1/3 c. thinly sliced pepperoncini; 1/2 c. thinly sliced pepperoni rounds; 1/4 tsp. McCormick ground black pepper, plus more for serving; 3/4 lb. thinly sliced provolone cheese (24 slices), divided; 10 thin slices deli salami (3 oz.); 2 tbsp. freshly grated Parmesan; 1 tbsp. extra-virgin olive oil

Step 1Preheat oven to 400°. Place ciabatta on a baking sheet. Using the tip of a sharp knife, score a 1" border around the top of the bread. Using your fingers, remove the crust from inside the border and a little bit of the bread underneath to create a 1" well. Reserve removed bread and crust for another use (they make great bread crumbs!).

Step 2In a medium bowl, combine artichokes, olives, roasted red bell pepper, pepperoncini, pepperoni, and ¼ teaspoon black pepper.

Step 3Line the bottom and sides of the bread bowl with a ⅓ of the provolone, overlapping slices as necessary to fit. Arrange salami slices on top of provolone, slightly overlapping each slice and allowing a little salami to hang over the border. Top salami with another ⅓ of the provolone.

Step 4Arrange half the antipasto mixture in an even layer on top of the provolone and shingle remaining 1/3 of the provolone over the mixture, followed by another even layer of the remaining antipasto mixture.

Step 5Sprinkle with Parmesan and brush exposed edges of the bread with olive oil.

Step 6Cover with foil and bake until cheese is melty and bread is toasty, about 30 minutes.

Step 7Let cool slightly, then slice. Serve sprinkled with more black pepper.