Italian Sandwich Loaf

  • Active Time 25m
  • Total Time 3h

Makes 1 loaf (8 servings)

Roasted red peppers add an unexpected zing and marvelous color to this Italian favorite. Seal the edges carefully to keep every bit of cheese inside, and vent the loaf with X cuts on the surface.


  • 2 1/4 - 2 3/4 cups all-purpose flour, divided
  • 1 package active dry yeast
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon white pepper
  • 3/4 cup warm water (120 to 130 degrees F)
  • 2 tablespoons olive oil or cooking oil
  • 2 ounces thinly sliced salami
  • 4 ounces thinly sliced provolone cheese
  • 1/2 of a 12-ounce jar roasted red sweet peppers, drained
  • 1 slightly beaten egg white
  • 1 tablespoon water


In a medium mixing bowl, stir together 1 cup flour, yeast, Parmesan cheese and white pepper. Add the warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn the dough onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till doubled (1-1 1/4 hours).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a large baking sheet. Roll the dough into a 16 x 12-inch rectangle. Starting about 3 inches from one long side, arrange the salami along the length of the rectangle. Cover with provolone. Dry the roasted peppers with paper towels; layer the roasted peppers over the cheese. Fold the 3 inches of dough over the filling, starting from a long side, and continue to roll up, jelly-roll style. Moisten edges and ends with water; seal well. Place, seam-side down, on the prepared baking sheet. Combine the egg white and 1 tablespoon water; brush onto dough. Cover and let rise till nearly doubled (about 45 minutes).

With a very sharp knife or single-edge razor blade, make 4 x-shaped cuts about 1/4 inch deep across the top of the loaf. Bake in a preheated 375 degrees F oven for 20-25 minutes, or till the bread is golden brown. Remove from baking sheet; cool on a rack. Serve warm.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 502

nutrition information per serving

252 calories; 10g total fat; 17mg cholesterol; 351mg sodium; 29g carbohydrates; 1g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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