Fanny Sandwich
submitted by Millie Jacobs, Tampa, FL
(husband John is Class of '57 and son Jay is with the Athletic Dept. as the AD)

1 large, round sourdough bread, unsliced
1 small jar artichoke hearts, drained (reserve marinade)
1 clove garlic, crushed
1/3 lb. total of different kinds of cheeses (Swiss, Cheddar, Jack, etc.)
1/3 lb. total of different kinds of cold cuts (ham, turkey, salami, pastrami, etc.)
1 avocado, sliced
1 red onion, thinly sliced
1 small can black olives, sliced
1 tomato, sliced
Lettuce
Salt and pepper to taste

Slice bread horizontally and hollow out inside of top and bottom carefully. Put crushed garlic in reserved artichoke marinade and let flavors blend for a few minutes. Brush marinade on the inside of bread top and bottom and up sides so all bread shell is flavored. Begin layering remaining ingredients in bread bottom - cheese, meat, cheese, meat, etc., adding artichokes and rest of vegetables in layers. Place top on bread; wrap in foil and refrigerate until ready to serve. Before serving, put sandwich in foil into a plastic bag. Ask someone to sit on it in a chair or on a picnic bench in order to make sandwich more compact for ease in slicing. To serve, cut sandwich into pie shaped pieces and enjoy the flavors and smiles!