Preheat the oven to 350 degrees. Slice the bread at 1-inch intervals, but don't slice all the way through the bottom. Mix the mayo, onion powder, garlic powder, parsley, basil, oregano, thyme, and the pepperoncini brine together. Spread this mixture down in between the sliced parts of the bread. Alternating the cheese varieties, shove a slice of cheese into each cut. Then alternating the salami varieties, shove about five slices into every other cut. Shove the pepperoncini slices and red onion slices into the remaining cuts, meaning the cuts with no salami in it. Wrap the whole thing tightly with foil and bake about 25-30 minutes or until the outsides are a little crispy and the cheese is all melted.
- 1 loaf Italian bread
- 1 cup mayonnaise
- 1⁄2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried parsley
- 1 tsp. chopped basil leaves
- 1 tsp. oregano
- 1 tsp. thyme
- 1 Tbsp. pepperoncini brine
- 4 slices Muenster
- 4 slices mozzarella
- 4 slices provolone
- 6 slices salami
- 1 package sliced pepperoni
- Without slicing all the way through the loaf, divide the bread into 12 slices. Set aside.
- In a bowl, combine mayo, spices, and brine. Mix thoroughly.
- Spread mayonnaise mixture into each sliced section of the bread.
- Stuff each sliced section with cheese, alternating between the 3 varieties with every slice.
- Stuff each sliced section with meat, alternating between pepperoni and salami.
- If you have extra room, stuff with any leftover meat or cheese.
- Wrap in tinfoil and bake 25 to 30 minutes at 350 °F.
- Serve hot and enjoy!