12 ounces kalamata olives
2 cloves garlic
½ cup marinated artichokes
1 cup roasted red bell peppers
6 ounces sliced cured Italian meat (salami, prosciutto, etc.)
6 ounces sliced provolone
2 cups arugula
Slice loaf of bread in half and scoop out as much of the inside as possible while leaving the crust in tact. Use the bread that you removed for bread crumbs or another alternative. Drain the olives and puree in the food processor with the garlic and 1 tablespoon of the oil marinade from the artichoke hearts. Spread entire mixture over both sides of bread. Then top both sides with sliced cheese and meat. Layer remaining ingredients and close sandwich. Wrap in aluminum foil. Bake in preheated 350°F oven for 20-30 minutes, with the last 10 minutes or so uncovered, until the cheese has completely melted. Slice and serve warm.