Round Layered Party Sub

BIO:  Rick Lainson is a gourmet chef who loves to create new things. He is always coming up with wonderful dishes for his gourmet case at work and also works part time helping Kimberly (his wife) & Mary Ann (his mother-in-law) with their business http://www.thepartyworks.com/ 

Cut a slice at the top not very deep into the bread and remove the insides of the bread leaving it hollow like the picture above.

Spread cream cheese spread on sides and bottom and cover well.  This will help seal the bread.

Start with a layer of cheese being sure to cover the entire bottom of the bread going around in a circle.  The 1st layer of cheese can come up side a little.  Then a layer of each meat.  After the meat layers add your tomato, onion then sprinkle with oil and vinegar and salt and pepper.  Add the pepperchini's then a layer of cheese and meats ending with a layer of cheese.  Be sure to press down all layers well you want this sandwich to be very compact.  Be sure to fill completely to the top.  Spread cream cheese spread on the inside of the top you cut off.  Place top of bread back onto your sandwich being sure to align it so it looks like it was never cut off.

Wrap tightly with Saran Wrap and place in your refrigerator at leas 1 hour before you serve it.  It can hold in the refrigerator for 2 days.  The cream cheese layer will ensure that the tomato, oil and vinegar do not make your sandwich soggy.

To serve cut like a pie into wedges.  You might want to have forks handy for your guests.

This sandwich makes a wonderful presentation when sliced.

Assorted Deli Meats (sliced)
Cheese (sliced)
Oil & Vinegar
salt & Pepper
Tomatoes (sliced thin)
Red Onions (sliced thin)
Pepperchini's drained and stems cut off.
Soft Cream Cheese with Garlic and Chives
Round Shepard Bread