Filone Ripieno Alla Caprese (Vienna Loaf with Capri Filling) 

• 1 loaf Gonnella Vienna Bread
• 2 tablespoons butter
• 2 cloves garlic, minced and divided
• 1 can (16 oz.) whole Italian peeled tomatoes
• 1 can (3 1/2) oz. tuna, drained
• 20 extra large ripe pitted olives, thinly sliced
• 2 anchovies, chopped
• 1 tablespoon capers
• 1 pepperoncini (hot pepper)
• 1/2 teaspoon dried oregano or 1 1/2 teaspoons chopped fresh oregano
• 1/4 cup olive oil
• 4 ounces Mozzarella cheese, diced

Hollow out bread by cutting three slashes into the 3 indentations on top crust; remove bread interior and cut into 1/4-inch croutons. Melt butter in saucepan, add half the garlic and sauté until golden. Place croutons on baking sheet and drizzle with garlic butter. Bake 15 minutes, until lightly browned. Set aside. Drain tomatoes, reserving 1/4 cup juice. Quarter and seed tomatoes and place in skillet with juice. Add tuna, olives, anchovies, capers, pepper, oregano, oil and remaining garlic. Cook over medium heat, stirring, until hot and some liquid has evaporated. Remove pepper. Stir in reserved croutons and cheese. Spoon into bread. Please on baking sheet and bake 25 minutes, until golden but not too crisp. Slice and serve hot.