Italian Hero Dip
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 large loaf ciabatta (about 3 by 6 by 14 inches; or 1 pound)
  • 1 16-ounce jar giardiniera (italian pickled vegetables), drained and chopped
  • ¾ cup finely diced salami
  • 4 slices prosciutto, torn
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup half-and-half, plus more for thinning sauce
  • 10 ounce shredded provolone
  • 1 tomato, chopped
  • ½ cup thinly sliced iceberg lettuce, for garnish
Directions
  1. Preheat the oven to 400 degrees F. Carve a 2-inch-deep rectangular slice out of the top of the bread, leaving 1 inch on the sides and the bottom. Cut the bread that has been removed from the loaf crosswise, into 1-inch slices. Transfer the bread bowl to a parchment-lined baking sheet. Place ½ cup giardiniera and ½ cup salami in the bottom; top with three-quarters of the prosciutto.
  2. In a medium saucepan, melt the butter over medium-high heat. Add the flour; whisk until smooth. Pour in 1 cup of half-and-half and bring to a simmer, whisking constantly. Reduce the heat to medium-low and simmer, whisking occasionally, until thickened, about 6 minutes. Add the cheese and stir until melted, adding more half-and-half if the sauce is too thick to pour. Season with salt and pepper.
  3. Pour the cheese sauce into the bread bowl. Top with the remaining giardiniera, salami and prosciutto; top with the tomato. Bake 10 minutes. Put the bread-top slices on the baking sheet. Bake until the cheese sauce is hot and the bread is toasted, about 10 minutes. Garnish with the lettuce; serve with the bread.