Hollowing out loaves of bread leaves plenty of room for a zesty olive-pepper salad that’s topped with smoked turkey, cheese and salami. Make the wedges the night before so they’re ready to go when guests arrive. 

1 cup stuffed green olives, such as Manzanillo, chopped
1 roasted red bell pepper, chopped
1/4 cup minced fresh parsley
3 tablespoons purchased black olive tapenade
2 tablespoons olive oil
1 1/2 teaspoons anchovy paste
1 tablespoon capers, rinsed, chopped
1 large garlic clove, minced
2 (14-oz.) loaves round sourdough-style bread
8 oz. thinly sliced smoked turkey
6 oz. sliced provolone cheese
5 oz. thinly sliced dry salami

1. Combine olives, bell pepper, parsley, tapenade, oil, anchovy paste, capers and garlic in medium bowl. Cover; let stand at room temperature at least 1 hour or refrigerate overnight.

2. Slice bread horizontally 1 inch from top. Hollow out loaves, leaving just crusty shell and 1/2-inch border all around. (Reserve discarded bread for another use.) Hollow out top of loaves.

3. Place 1/2 cup of the olive mixture in bottom of bread shell. Layer each with one-fourth each of the turkey, cheese and salami; repeat. Spoon remaining olive mixture over salami. Place tops over loaves; wrap in foil. Refrigerate loaves weighted down with heavy bowl or pot at least 6 hours or overnight.

4. Cut each loaf into 8 wedges; serve at room temperature.

16 wedges

PER WEDGE: 265 calories, 10 g total fat (3.5 g saturated fat), 13.5 g protein, 30 g carbohydrate, 25 mg cholesterol, 990 mg sodium, 1.5 g fiber