Layered Mediterranean Loaf |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a very interesting sandwich, I have made it a few times and each time it tastes a little different. I love it. Ingredients:
2 cups thick & chunky salsa |
1 tablespoon dried sweet basil leaves |
1/4 cup canned sliced pimiento (drained) |
1/2 cup sliced pitted ripe olives |
1 loaf round italian bread or 1 loaf sourdough bread or 1 loaf pumpernickel bread (10 inches) |
1/2 lb cooked roast beef or 1/2 lb deli roast beef, very thinly sliced (2 cups) |
1 cup finely shredded mozzarella cheese |
Directions:
1. Combine the first 4 ingredients in a medium bowl.
2. Cut the loaf in half horizontally.
3. Leaving a 1-inch border, scoop out a 1/2-inch layer from the inside of each half.
4. Spread the salsa mixture evenly over both halves, including border.
5. On the bottom half, layer half the cheese, all of the beef, and top with remaining cheese.
6. Pack filling down slightly.
7. Carefully invert the top half onto the bottom half.
8. Press down firmly on the loaf and wrap tightly in plastic wrap.
9. Store the loaf in the refrigerator for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened.
10. Serve sliced in wedges with your favourite salad or to serve warm, wrap in foil and place in preheated 300 degree oven for 15 to 30 minutes until cheese melts.
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