The Most Flavorful Bread Yet

Janet Groene’s
Loaded Garlic Bread
    It’s important to sandwich the lumpy ingredients between two layers of melted mozzarella.  The cheese holds it all together. The secret is to add the filling with a light hand. Don’t over-fill.  With a cup of soup, this bread makes a meal.

1 unsliced loaf of Italian bread
1 stick butter
1 teaspoon garlic powder (not garlic salt)
About 2 cups shredded mozzarella cheese                           
2 medium plum tomatoes, finely diced and drained
Small green bell pepper, seeded and finely diced
Small can sliced olives, well drained
2 thin slices salami, cut in slivers
1/3 cup pine nuts
    Cut the top off the loaf of bread. Mix softened butter with garlic and spread on cut sides of the bread. Sprinkle the bottom half of the loaf with mozzarella in a thin,  even layer. Over it scatter  tomatoes, pepper, olives, salami and pine nuts. Top with another even layer of mozzarella. Add the top half of the loaf and wrap the whole loaf tightly  in foil. The bread can be warmed up now or refrigerated  up to 3 days. To proceed, warm the foil-wrapped loaf over the coals or in the oven until cheese melts. Serve in thick slices.
    Cook’s note: to warm this bread in the microwave, wrap it in waxed paper  instead of foil.