Antipasto Salad Sandwiches
['1/2 pound thinly sliced Italian salami (such as Genoa), cut into 1/4-inch-wide strips', '1/2 pound fresh mozzarella cheese, cut into 1/3-inch cubes', '3/4 cup finely chopped celery', '1/4 cup finely chopped pitted Kalamata olives or other brine-cured black olives', '1/2 cup mayonnaise', '1/3 cup chopped roasted red peppers from jar', '1 18-inch-long French-bread baguette', '2 cups thinly sliced radicchio (from 1 large head)']
Combine salami, cheese, celery, and olives in large bowl; toss to blend. Mix mayonnaise and roasted peppers in small bowl to blend; season dressing to taste with salt and pepper.
Cut bread crosswise into 4 equal pieces. Cut each piece horizontally in half. Scoop out some soft center from each bread piece, leaving 1/2-inch-thick shell. Spread dressing in hollow of each bread piece. Divide salad mixture among bottom bread pieces. Top salad with radicchio; press bread tops over. (Can be prepared 4 hours ahead. Wrap sandwiches tightly in foil and chill.)
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