Windy City Deli Dip

By margiekyle

Ingredients

• 8 ounces mortadella, diced
• 4 ounces sliced pancetta, crisped and coarsely chopped
• 4 ounces provolone, diced
• 4 ounces genoa salami, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup creamy balsamic dressing
• 1 medium onion, diced
• 1/2 head iceberg lettuce, chopped
• Salt and freshly ground black pepper
• One 10-inch round Italian loaf
• 1/4 cup thinly sliced (chiffonade) fresh basil
• 1/4 cup hot giardiniera (packed in oil), coarsely chopped
• Sliced seeded Italian loaf, for serving

Details

Servings 12
Preparation time 10mins
Cooking time 10mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the mortadella, pancetta, provolone, salami, tomatoes, dressing, onions, lettuce and salt and pepper to taste in a bowl. Toss to combine and coat.

Carve out the center of the round loaf without cutting through the bottom to make a bowl. Put the dip into the bread bowl and top with the basil and giardiniera. Serve with the sliced bread.

Recipe courtesy of Jeff Mauro