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Vegetable Antipasto Stuffed Bread


  • 1 loaf crusty bread (9-12 inches in length)

  • 1/4 cup sundried tomatoes in olive oil (1/2 a small jar), drained and chopped

  • 1/4 cup black pitted calamata or oil cured olives (your preference), chopped

  • 1/2 cup prepared pesto sauce

  • 1/4 pound deli-sliced provolone

  • 1 jar roasted red peppers (16-18 peppers), drained

  • 1 can quartered artichoke hearts in water (15 ounces), drained

  • 1 cup giardiniera (hot pickled peppers, cauliflower, carrots), available on the Italian foods aisle at the grocery store or in bulk bins near deli section with bulk olives

  • Coarse salt and black pepper

  • Extra virgin olive oil (EVOO), for drizzling


Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.

Mix chopped sundried tomatoes, chopped olives and store-bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Chop the giardiniera and sprinkle on top. Season with salt and pepper, then drizzle with EVOO and replace the top. Cut the stuffed loaf into pieces and serve.