1 pkg. (10 oz. / 286 g) DOLE® Italienne Chop Chop Salade Kit
4 oz. (113 g) provolone cheese, sliced
4 oz. (113 g) hard salami, sliced
1 cup (225 g) roasted red peppers, drained
Heat oven to 350ºF (177°C).
Slice the bread in half lengthwise. Pull out and discard the soft center of both halves, leaving a ½ -inch (1.5 cm) shell. Place the bread, cut sides up, on a baking sheet. Spray the inside of both halves with olive oil.
Remove the seasoning and cheese packets from the DOLE® Italienne Chop Chop Salade Kit. Evenly sprinkle the contents over the inside of each half. Layer the provolone and salami over the bottom half.
Bake 5 minutes or until the bread is slightly crisp.
Layer the roasted red pepper over the salami. Combine the remaining kit ingredients; spoon into the bottom half of the bread loaf, pressing to compress the ingredients. Cover with the top half of the bread. Press firmly.
Gently cut into 2-inch (5 cm) slices, securing each with a pick if desired.