1/4-pound provolone slices
1 cup marinated artichoke hearts, halved or quartered
2 large Roma tomatoes, sliced thick
1/2 cup fresh basil leaves
1/3-pound salami, each slice folded in quarter
1/2-pound fresh mozzarella, sliced thick
2 cups Italian lettuce leaves
Balsamic vinegar, for drizzling
Extra-virgin olive oil, for drizzling
Salt and pepper, for seasoning
Slice off the top of the round bread loaf and set aside. Scoop out the bread inside the loaf, saving this for another use (toasted croutons are a good choice). Drizzle the inside of the loaf with olive oil and a light sprinkle of salt and pepper.
Lay folded slices of ham in the bottom of the bowl starting around the edges working your way into the center to cover. Top with the sliced provolone cheese, cut artichokes, and sliced tomatoes, each layer evenly covering the last. Lightly sprinkle the tomatoes with salt and pepper, drizzle with balsamic vinegar and olive oil. Continue layering next with the basil leaves, folded salami, sliced mozzarella, lettuce, and an additional drizzle of balsamic vinegar and olive oil. Cover with the reserved bread top. Cut the sandwich into 4-6 pieces. Serve at room temperature.
