Italian Country Sandwich

uncut loaf (1 pound) Italian peasant-style rustic bread or ciabatta bread

1/3

cup rosemary-flavored or plain olive oil

1/4

pound hard salami, thinly sliced

1/4

pound sliced provolone cheese

1/4

pound thinly sliced prosciutto

small red onion, thinly sliced

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1

Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
2

Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.

To serve this sandwich warm, wrap in aluminum foil and place on a hot grill or in a hot oven for 6 to 8 minutes until hot.
If rosemary olive oil is not available, you can make your own. Warm 1 cup olive oil with 1 or 2 sprigs of washed and dried fresh rosemary in a small saucepan for 8 to 10 minutes. Cool; discard rosemary. Pour oil into a jar with a tight-fitting lid. Store in refrigerator up to 2 weeks.
This sandwich is easy to make for a crowd. Just double or triple the ingredients.