Olive Bar Sub

When our Kroger finally finished it's renovation and expansion, they put in an amazing olive bar with many varities of olives, as well as fresh mozzarella, feta, sun dried tomatoes, artichokes, marinated mushrooms, roasted peppers, hummus', pestos, and cold salads. I had a frozen loaf of bread, and JJ requested subs. I decided to basically just fill a container with the olive bar's contents and throw it all on the sub. I had him run to the deli counter and get some pancetta, and a big bag of spinach, and we were all set.
These subs are so full of veggies, and so delicious!

Olive Bar Subs

1 8” loaf of sub bread, baked, halved and hollowed out

¼ cup pesto or olive tapenade

1/2 c. marinated artichokes

1/4 c. marinated sun dried tomatoes

2 roasted red peppers

1/4 c. chopped assorted olives

2 cups fresh spinach leaves, wilted

1/4 c. crumbled feta cheese

1/2 c. bruschetta mixture (roma tomatoes, basil and red onion)

4 slices pancetta, pan fried to a crisp

Basil Pesto
2 cups basil leaves
1 garlic clove
1/4 cup pine nuts
1/4 cup parmesean cheese
salt and pepper
1/4 cup olive oil

Add first 5 ingredients to a food processor or blender, pulse until chopped small, turn on and stream in olive oil until it reaches desired consistency. I like mine thicker and less oily, sometimes use half chicken stock, half EVOO.

Preheat broiler in oven.

Place bread on a sheet pan. Spread pesto evenly on top and bottom of bread.

Add a layer of spinach, artichoke hearts, sun dried tomatoes, olives, pancetta and cheese on one side, and red peppers and more cheese on the other.

Place sub under the broiler until cheese is melted and slightly golden, about 2 minutes.

Top with the bruschetta mixture and close sub.