Chopped Italian Sandwich

By Valerie's Kitchen

Ingredients

1 soft French bread baguette (about 8 ounces to 10 ounces)
2 cups finely chopped romaine lettuce (lightly packed)
1 medium tomato (seeded and diced (tomatoes on the vine or Roma))
4 ounces deli turkey (chopped)
2 ounces deli ham (chopped)
2 ounces sliced salami (chopped)
½ cup shredded provolone cheese
¼ cup shredded sharp cheddar cheese
¼ cup chopped banana peppers
¼ cup chopped dill pickles
¼ to â…" cup ranch dressing (Litehouse Homestyle Ranch is great)
1 to 2 teaspoons banana pepper brine
Freshly ground black pepper (to taste)
Salt (to taste)

Prep Time20mins
Servings4

Instructions

Slice the baguette lengthwise, stopping just before cutting all the way through so the bottom remains intact. Gently open it like a book and remove some of the soft bread from the center of each half to create a shallow well. Discard the bread or save it for another use.

In a large bowl, combine the romaine, tomato, turkey, ham, salami, cheese, banana peppers, and pickles. Add the ranch dressing and banana pepper brine. Season lightly with several cracks of black pepper and a little salt, to taste. Toss until everything is evenly coated.

Divide the chopped salad mixture evenly between the hollowed-out baguette halves. Carefully tip the top half of the baguette to close the sandwich. Press down lightly and, using a serrated knife, slice it into portions. Serve immediately or wrap each sandwich tightly with plastic wrap and refrigerate until ready to serve.

If you have leftover filling, depending on the size of your baguette and how much room there is inside, you can refrigerate it for up to two days. Leftover filling tastes even better cold!