INGREDIENTS

INSTRUCTIONS

Heat oven to 250 degrees. Line a baking sheet with parchment paper.
Place the tomatoes in a mixing bowl with 3 tablespoons olive oil, 1
tablespoon vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and
toss to coat. Spread the tomatoes, cut-side up on the prepared pan,
and bake until soft, wrinkled, and starting to dry but still juicy,
about 1 hour. Remove from oven, and set aside to cool. Raise oven
temperature to 375 degrees. In a small jar with a lid like an empty
mustard jar, combine the garlic, lemon juice, anchovies, 1/2 cup
olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/2 teaspoon
mustard. Tighten the lid, shake well; set aside. Slice the loaf of
bread open lengthwise leaving a hinge on one side, and remove most of
the crumb so there is more crust than bread. Place in the oven, and
toast until golden, about 6 minutes. Drizzle a small amount of
dressing over bread; toss remaining dressing with romaine about half
the cheese, and pepper to taste. Arrange romaine on bottom half of
bread, sprinkle tomatoes and remaining cheese over romaine, and close
sandwich. Slice crosswise into six 2-inch sandwiches; serve. Makes 6
servings.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net "
Per serving: 235 Calories (kcal); 25g Total Fat; (93% calories from
fat); 1g Protein; 3g Carbohydrate; 2mg Cholesterol; 350mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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