| 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 |
ts |
Dried Italian seasoning |
| 1/2 |
ts |
Pepper |
| 1 |
lg |
Onion, thinly sliced |
| 2 |
|
Medium-size green or sweet red peppers, cut into thin strips |
| 1 |
|
Stalk celery, sliced |
| 1 |
tb |
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.
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