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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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When planning a camping trip a few years back, I looked for recipes that could be made ahead of time for quick eating later. This filling sandwich was the perfect solution. Ingredients:
1 round loaf (1 pound) sourdough bread |
1/2 cup refried beans |
4 ounces sliced colby cheese |
1 small sweet red pepper, sliced |
4 ounces sliced monterey jack cheese |
1 can (4 ounces) chopped green chilies |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 small tomato, seeded and diced |
1 cup (4 ounces) shredded mexican cheese blend |
2 tablespoons ranch salad dressing |
1 avocado, peeled and sliced |
4 ounces sliced cheddar cheese |
Directions:
1. Cut the top fourth off loaf of bread. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside.
2. Spread refried beans inside bottom of shell. Layer with the Colby cheese, red pepper, Monterey Jack cheese, chilies, olives and tomato. Gently press layers together to flatten as needed.
3. Combine cheese blend and ranch dressing; spoon over tomato. Top with avocado and cheddar cheese. Replace bread top and wrap tightly in plastic wrap. Chill. Yield: 6 servings.
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