1 round loaf (1 pound) unsliced Italian or sourdough bread
1/4 cup plus 2 tablespoons peach preserves
1/4 cup Sriracha mayonnaise or mayonnaise
12 slices Fontina cheese (about 8 ounces)
1 pound thinly sliced deli chicken breast
3 cups fresh baby arugula or baby spinach
12 slices Havarti cheese (about 8 ounces)
1 Cut 1 inch off top of bread; hollow out the top and bottom of loaf, leaving a 1/2-inch shell. (Save removed bread for different recipe.)
2 Combine peach preserves and mayonnaise in a small bowl.
3 Spread 2 tablespoons mayonnaise mixture onto the bread bottom. Layer with 4 slices fontina, a third of the chicken, 1 cup arugula and 4 slices havarti.
4 Repeat the layers twice, starting with the mayonnaise mixture. Spread bread top with remaining mayonnaise mixture; replace top.
5 Wrap tightly with plastic wrap. Refrigerate for at least 1 hour or until serving.
Make your own Sriracha mayonnaise by combining 1/4 cup mayonnaise with 1 1/2 to 3 teaspoons Sriracha hot chili sauce, depending on desired spice level.