2 red and yellow bell peppers

1 round loaf bread, about 9-inch (23-cm) in diameter

2 tablespoons (30 ml) butter, softened

1/4 cup (60 ml) sundried tomato and olive tapenade (see note)

4 to 5 slices each 8 varieties cold cuts, of your choice (see note)

9 slices mozzarella cheese

1/4 cup (60 ml) artichoke hearts, drained and chopped

2 tablespoons (30 ml) pine nuts

With the rack in the highest position, preheat the oven’s broiler.

Cut the peppers in half, remove the seeds and place on a baking sheet, skin side up. Place the peppers under the broiler until the skin blackens. Place the peppers in an airtight container and let cool. Remove the skin and set aside.

Cut the top of the loaf of bread and hollow it out so as to leave about 2.5-cm (1-inch) of crumb all around. Keep the crumb pieces for another use. Place the hollowed out bread on a plate.

Spread the butter and tomato tapenade inside the bread and top. Layer the remaining ingredients in this order: ham, summer sausage, peppers, 3 slices of mozzarella, turkey, garlic sausage, artichokes, pine nuts, smoked beef, 3 slices of mozzarella, Hungarian salami, pork roast, 3 slices of mozzarella, and capicollo. Close the loaf. It must be completely full. Cover with plastic wrap and refrigerate until ready to serve. Will keep for 2 to 3 days in the refrigerator.

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