|Roasted red peppers||12 3⁄5 Ounce, cut into strips 1 inch wide|
|Chopped green chilies/To taste||2 Tablespoon, chopped|
|Pitted green olives||1⁄4 Cup (4 tbs), drained, chopped fine (Medium Size)|
|Celery stalks||3 Large, sliced thin|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Red wine vinegar/Cider vinegar||1 Tablespoon|
|French bread loaf||1|
|Cooked turkey breast||1⁄4 Pound, sliced thin|
|Swiss cheese||2 Ounce, sliced thin|
In a medium size bowl, combine the roasted peppers, green chilies, olives, celery, garlic, oregano, and vinegar.
Mix well, cover, and refrigerate for 1 hour.
Halve the bread lengthwise, scooping out and discarding the soft center.
Arrange the turkey and cheese slices on the bottom half of the bread, top with the marinated pepper olive mixture, and cover with the top half of the bread.
Cut the loaf into 4 pieces of equal size, wrap in plastic wrap or aluminum foil, and refrigerate until ready to pack in an insulated container.