• 1 (7 inch) round sourdough loaf
  • 1/4 cup balsamic vinaigrette (use a good quality brand)
  • 1/2 lb thinly sliced deli smoked turkey
  • 1 (12 ounce) jar roasted red peppers , drained and sliced
  • 6 slices havarti cheese
  • 4 slices cooked bacon
  • Garnish
  • dill pickle spears
  • 1 Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. Reserve soft center of bread loaf for other uses or discard.
  • 2 Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly.
  • 3 Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges. Garnish, if desired.