Tote and slice loaf sandwich

Lynnda Cloutier

By
@eatygourmet

tightly wrapped the loaf in plastic wrap and packed in an insulated carrier. For safe traveling with a knife, slides a serrated blade into a paper towel tube. Slice before serving.From An old magazine


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Ingredients

3/4 cup dried tomatoes, not oil packed
one loaf italian or french bread, 1 pound
one half of an 8 ounce package cream cheese, softened
1/3 cup basil pesto
4 ounces thinly sliced provolone cheese
8 ounces thinly sliced peppered or regular salami
one medium fresh banana pepper or eight bottled banana peppers, stemmed, seeded, and sliced
one half medium red onion, thinly sliced
small salad peppers and/or pimiento stuffed green olives, optional

Directions Step-By-Step

1
put tomatoes in a small bowl. Add enough boiling water to cover; let stand for 10 minutes.
2
Drain tomatoes and place in a food processor; cover and process until finely chopped. Or finely chop tomatoes by hand.
3
Split loaf in half horizontally. Remove some soft bread from the bottom half of the loaf, leaving a 1/2 inch thick shell.
4
Spread cream cheese evenly on cut sides of both bread halves. Spread the top half with dried tomatoes and the bottom half with pesto. On the bottom half layer provolone cheese, salami, banana pepper, and onion. Top with the loaf top, spread side down.
5
To serve, slice loaf crosswise into six sandwiches. If desired, spear a salad pepper/or olive with a long toothpick; inserted toothpick through each sandwich. Makes six sandwiches

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