Ingredients
1-1/3 cups giardiniera2/3 cup chopped pitted green olives2/3 cup pitted ripe olives2 loaves (1 pound each) unsliced French bread1/4 cup fat-free Italian salad dressing1/2 pound thinly sliced deli ham1/2 pound thinly sliced deli turkey1/2 pound sliced reduced-fat provolone cheese1/2 pound thinly sliced deli roast beef1/2 pound sliced reduced-fat Colby-Monterey Jack cheese2 medium tomatoes, sliced2 cups shredded lettuce1 large red onion, thinly sliced and separated into rings
Preparation
Place giardiniera and olives in a food processor; cover and process until coarsely chopped. Set aside.
Cut bread in half lengthwise; carefully hollow out top and bottom of loaves, leaving 1/2-in. shells (discard removed bread or save for another use). Place on two large baking sheets. Broil 4-6 in. from the heat for 3-4 minutes or until toasted. Brush bottom halves with dressing; layer with ham, turkey and provolone cheese. Spread top halves with olive mixture; layer with roast beef and Colby-Monterey Jack cheese.
Broil 2-3 minutes longer or until cheese is melted. Layer bottom halves with tomatoes, lettuce and onion; replace tops. Cut each loaf into six slices.
