| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Round, 1 lb loaf sourdough |
|
|
bread |
| 1/2 |
c |
Mayonnaise or salad dressing |
| 2 1/2 |
t |
Dried Italian seasoning |
| 1/2 |
t |
Pepper |
| 1 |
|
Onion, thinly sliced |
| 2 |
|
Medium-size green or sweet |
|
|
red peppers cut into |
|
|
thin |
|
|
strips |
| 1 |
|
Stalk celery, sliced |
| 1 |
T |
Olive oil |
| 1 |
lb |
Cooked ham, thinly sliced |
|
|
about 25 slices |
| 1 1/2 |
c |
6 oz shredded cheddar and |
|
|
mozzarella cheese blend |
INSTRUCTIONS
(Southern Living, December 1994) Slice off top third of bread loaf;
set top aside. Hollow out bottom section, leaving a 1/2-inch shell.
(Reserve crumbs for another use). Combine mayonnaise, Italian
seasoning, and pepper. Brush inside of bread shell with half of
mixture. Set shell and remaining mixture aside. Cook onion, pepper
strips, and celery in olive oil in a large skillet over medium-high
heat until tender, stirring often. Arrange half of ham in bread shell
and top with half of vegetable mixture, sprinkle with half of cheese.
Spread remaining mayonnaise mixture over cheese. Repeat layers with
remaining vegetable mixture, ham, and cheese. Replace bread top. Wrap
sandwich in heavy-duty aluminum foil. Bake at 400 degrees for 30
minutes or until thoroughly heated. Cut sandwich into wedges, and
serve immediately. Yield: 6 servings Posted to EAT-L Digest 02 Mar 97
by PPFQP@AOL.COM on Mar 2, 1997.
A Message from our Provider:
“How about a private meeting with God? Pray!”