Ingredients
- One 2-foot-long French bread, cut in half lengthwise
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cups marinara sauce
- 8 ounces sopressata, thinly sliced
- 8 ounces hard salami, thinly sliced
- 1 1/2 cups grated Parmesan
- Two 8-ounce balls smoked mozzarella, sliced
- 2 cups pitted Kalamata olives, chopped
- 8 pickled cherry peppers, drained and sliced
- 4 ounces ricotta salata
- 1 1/2 cups gratedPecorino-Romano
- 2 teaspoons red chile flakes
- 2 cups fresh basil leaves
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