Ingredients

1   small fennel bulb, halved, cored, and cut into paper-thin slices (1 1⁄4 cups) .5   medium red onion, very thinly sliced 1   tablespoon(s) lemon juice 1   tablespoon(s) extra-virgin olive oil .25   teaspoon(s) salt .25   teaspoon(s) freshly ground pepper, mixed with above salt 1   loaf(s) (8-inch round) crusty Italian bread .667   cup(s) kalamata olive tapenade 4   ounce(s) thinly sliced mortadella 4   ounce(s) thinly sliced fontina cheese 4   ounce(s) thinly sliced sopressata or Genoa salami 1   jar(s) (17-ounce) marinated roasted yellow and red peppers with garlic, drained, peppers opened flat, and seeds scraped off 1   cup(s) (packed) baby arugula leaves 1   medium tomato, thinly sliced 4   ounce(s) thinly sliced provolone cheese 2   ounce(s) thinly sliced prosciutto

Description

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