Italian Hoagie Dip

1/2 lb. bologna
1/2 lb. cooked ham
1/2 lb. salami
1/2 lb. American cheese
1/2 lb. Provolone cheese
2 diced tomatoes
1 head of lettuce, shredded
1 diced onion
1/4 c. light olive oil (add more if desired) with a pinch
of oregano

1 round high top Italian bread, hollowed out
2 French baguettes, sliced thin

The night before, stack meat, cheese, cheese, meat in stacks 2-3 inches high. Wrap in Saran wrap and refrigerate overnight. Dice the stacks. At the last minute, mix with lettuce, tomato and onion. Toss with olive oil/oregano. Put the mixture in the hollowed out loaf of bread to serve (or just put it in a glass bowl!) You can get the baguettes sliced at the bakery or use an electric knife to slice them.