| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
Basque |
Gma2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Baguette; (10- to 12-ounce), |
|
|
; about 15 x 21/2 |
|
|
; inches |
| 3 |
oz |
Regular or low-fat provolone or; (3 thin slices) |
|
|
; mozzarella cheese |
| 2 |
c |
Torn fresh spinach |
| 1 |
cn |
Tuna fish packed in water; drained (6 |
|
|
; 1/4-ounce) |
| 2 |
lg |
Plum tomatoes; thinly sliced |
| 3 |
lg |
Radishes; sliced |
| 6 |
|
Black olives; (Kalamata |
|
|
; preferred), pitted |
|
|
; and sliced |
|
|
Freshly ground pepper |
| 1 |
|
Clove garlic; peeled |
| 1 |
c |
Fresh basil leaves; lightly packed |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Capers; drained |
| 1 |
tb |
Balsamic vinegar |
| 2 |
ts |
Dijon mustard |
INSTRUCTIONS
BASIL DRESSING
To make basil dressing:
In a food processor with the metal blade, process all the ingredients
until well blended. To make sandwich: Cut the bread in half
horizontally; hollow out the top and bottom, leaving a 1/2-inch
shell. (It may be easier if you cut the bread crosswise into 2
loaves.) Spread the dressing over the inside of the top and bottom.
Layer the cheese, spinach, tuna, tomatoes, radishes, and olives in
the bottom. Sprinkle with pepper. Cover with bread top.
Wrap in plastic wrap or foil and place on a baking sheet. Top with
another baking sheet and weigh down heavily with cans or weights for
1 hour. Remove the weights and serve immediately or refrigerate until
serving. Before serving, if desired, crisp up the bread by baking the
loaf at 450o F for 5 to 10 minutes. To serve, cut the loaf crosswise
into 2-inch slices. Makes 4 to 6 servings.
Recipes from Entertaining on the Run: Easy Menus for Faster Lives by
Marlene Sorosky (William Morrow and Company, Incup, copyright 1994 by
Marlene Sorosky).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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