Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        * antipasto sandwich*
  1              large  tomato -- thinly sliced
  2               cups  iceberg lettuce -- finely sliced
  1             medium  red onion -- finely sliced
     1/2           cup  fresh basil leaves
  1              large  round country-style loaf bread -- sliced crosswise,
                        -- inside removed
     1/4         pound  mortadella
     1/4         pound  capicola
     1/2         pound  italian salami -- thinly sliced
     1/4         pound  provolone -- thinly sliced
     1/4         pound  mozzarella -- thinly sliced
  3                     roasted red peppers -- thinly sliced
                        * vinaigrette: *
     1/4           cup  red wine vinegar
  3             cloves  garlic -- smashed
     1/4           cup  olive oil
                        salt and freshly ground pepper

Preparation:

How to Prepare the Vinaigrette: In a blender add the red wine and garlic and blend until smooth. Drizzle in the olive oil until emulsified and season with salt and pepper. How to Prepare the Antipasto Sandwich: Brush the insides of the bread lightly with the vinaigrette. Place the tomatoes, lettuce and red onions in a bowl and add the rest of the vinaigrette. Set aside. Build the sandwich by layering the fillings; place half of the meat, cheese, peppers and basil and tomato mixture on the bread and repeat. Pour any remaining vinaigrette over the vegetables and top with the bread. Wrap the sandwich in aluminum foil and place on a baking sheet or a roasting pan. Top with another baking sheet and weight with a saut=82 pan or cans. Store in the refrigerator for eight hours or overnight.

Nutritional Information:

286 Calories (kcal); 22g Total Fat; (69% calories from fat); 12g Protein; 11g Carbohydrate; 29mg Cholesterol; 767mg Sodium