Italian bread filling "Antipasti" (side dish)

Ingredients:

• 16 cups semolina sesame bread, cut into 1-cm cubes (about 450 g)
• 0.5 cups extra-virgin olive oil + extra for greasing the pan
• 4 cloves garlic, crushed
• 2 red onions, chopped
• 60 g thin slices Genoa salami, cut into pieces (about 0.5 cups)
• 60 g thin slices of hot sopressata, cut into pieces (about 0.5 cups)
• 3/4 cup giardiniera (Italian pickled vegetables), drained and chopped
• 1 teaspoon dried oregano
• 4 cups lightly salted chicken broth
• 2 large eggs, lightly beaten
• 110 g provolone cheese, cut into 1 cm cubes (about 1 cup)
• 0.5 cup chopped fresh parsley
• 2 tablespoons unsalted butter

Preparation:

1. Preheat oven to 350°F (175°C). In a large bowl, toss the bread cubes with olive oil and half the garlic. Arrange them on 2 baking sheets in a single layer. Bake until crisp and golden, 20-25 minutes. Let cool.
2. In a large, deep skillet, heat the remaining 1/4 cup olive oil over medium-high heat. Add the red onion, salami, and soppressata and cook, stirring occasionally, until the onion is softened, about 6 minutes.
3. Add the giardiniera, oregano, and remaining garlic and continue cooking, stirring occasionally, until the garlic begins to brown, 2 to 3 minutes. Add the chicken broth and bring to a simmer.
4. Combine the toasted bread and sausage mixture in a large bowl, carefully distributing and moistening the bread. Add the beaten eggs, provolone cheese, and parsley.
5. Grease a 3-quart (3-liter) baking dish with olive oil. Add the bread filling and arrange pieces of butter on top. Cover with foil and bake for 30 minutes. Remove the foil and continue baking until golden brown, another 20-30 minutes.