0.5 pound mozzarella cheese fresh cut into 1/3-inch cubes
0.3 cup kalamata olives black pitted finely chopped
0.5 cup mayonnaise
2 cups radicchio thinly thinly sliced (from 1 large head)
0.3 cup roasted peppers from jar red chopped
0.5 pound genoa salami italian thinly sliced cut into 1/4-inch-wide strips (such as Genoa)
Equipment
bowl
aluminum foil
Directions
Combine salami, cheese, celery, and olives in large bowl; toss to blend.
Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.
Cut bread crosswise into 4 equal pieces.
Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell.
Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)
