1/4 cup balsamic vinaigrette
1/2 pound thinly sliced smoked deli turkey
6 (1-oz.) Havarti cheese slices
1 (12-oz.) jar roasted red bell peppers, drained and sliced
4 fully cooked bacon slices
Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve center of bread loaf for other uses, if desired.) Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half each of turkey, cheese, and peppers. Repeat layers with remaining turkey, cheese, and peppers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges.