Now that I’m lactating instead of gestating, I can eat all of the foods I avoided during pregnancy – cold cuts, hot dogs, soft cheese, and a little Mountain Dew. I’m livin’ large. And if you believe that… Anyway, I avoided this dip when I was pregnant because it’s served cold and full of deli meat, but Joe and our friends gobbled it down. They raved about it, and it’s become a staple at our monthly get togethers.
| Servings |
Ingredients
- 1 medium onion
- 2 pepperoncini
- 1/2 head iceberg lettuce (Oh how I hate iceberg lettuce. But really, it does work best in this recipe.)
- 1 large tomato halved and seeded
- 1/4 pound genoa salami
- 1/4 pound ham
- 1/4 pound proscuitto or peperoni
- 1/4 pound roast turkey
- 1/4 pound provolone cheese
- 1/2 cup mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Bread bowl
- 8 hoagie rolls cut into bite-sized pieces
Ingredients
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Instructions
- Chop meats and cheeses into bite-sized pieces (about 1-inch squares). Place in a large mixing bowl.
- Chop the onion, peppers, lettuce, and tomato. Add to mixing bowl. Mix.
- In a small bowl, combine the mayonnaise, olive oil, and seasonings. Whisk together until well blended and pour over salad. Toss until the dressing is well distributed.
- Refrigerate until ready to serve.
- To serve, add salad to carved bread bowl and arrange scraps of bread around the edges.
- Enjoy!
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© 2011 – 2018, Tara Ziegmont. All rights reserved.
Yes! I forgot to type it in there. I’ll go back and fix it right now so you can print it if you want to. 🙂 Thanks for catching that.