TOTE-AND-SLICE LOAF SANDWICH
34
cupdriedtomatoes
(notoil-packed)
i
i-lb. loaf Italian or
French bread
>2
an 8-oz. pkg. cream
cheese, softened
'/3
cup basil pesto
4
oz.thinlysliced provolone
cheese
8
oz.thinlysliced peppered
orregularsalami
i
mediumfresh banana
pepperorS bottled banana
peppers, stemmed,
seeded,and sliced
/4
medium
red onion,
thinlysliced
Smallsalad peppersand/or
pimiento-stuffed green
olives (optional)
1
. Place tomatoes in a small bowl. Add enough
boiling water to cover and let stand for
10 minutes. Drain tomatoes and place in a food
processor; cover and process until finely
chopped. Or finely chop tomatoes by hand.
2
. Split loaf in half horizontally. Remove some
soft bread from the bottom half of the loaf,
leaving a Vi-inch-thick shell.
3
. Spread cream cheese on cut sides of both
bread halves. Spread top half with dried
tomatoes and bottom half with pesto. On
bottom half layer provolone cheese, salami,
banana peppers, onion, and loaf top, spread
side down.
4
. If toting, tightly wrap loaf in plastic. To
serve, slice loaf crosswise into six sandwiches.
If desired, spear a salad pepper and olive on
long toothpicks; insert through sandwiches.
MAKES
6
SANDWICHES.
À
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