Ingredients
2 unsliced loaves (1 pound each) Italian bread1/4 cup olive oil3 garlic cloves, minced2 teaspoons Italian seasoning, divided1/2 pound deli roast beef12 slices part-skim mozzarella cheese (1 ounce each)16 fresh basil leaves3 medium tomatoes, thinly sliced1/4 pound thinly sliced salami1 jar (6-1/2 ounces) marinated artichoke hearts, drained and sliced1 package (10 ounces) ready-to-serve salad greens8 ounces thinly sliced deli chicken1 medium onion, thinly sliced1/4 teaspoon salt1/8 teaspoon pepper
Preparation
Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use).
Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning.
Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.
