| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Picnic, Salad | 12 | Servings |
INGREDIENTS
| 12 | French rolls | |
| Olive oil | ||
| 2 | Red onions; chopped | |
| 2 | Green bell peppers; diced | |
| 2 | Cucumbers; peeled and diced | |
| 24 | Anchovy fillets; cut | |
| 4 | lg | Ripe tomatoes; peel seed dice |
| 36 | Pitted black olives; chopped | |
| 1/3 | c | Chopped fresh parsley |
| 1/4 | c | Capers |
| Mayonnaise |
INSTRUCTIONS
Split the rolls almost through and brush inside well with olive oil. Mix remaining ingredients, except mayonnaise. Moisten with mayonnaise and fill rolls. Wrap each sandwich individually. Serve on a plate to catch filling as it falls. Takes the place of bread and potato salad at the picnic. (c) 1966 by Woman's Day Encyclopedia of Cookery. NY: Fawcett, Inc. [mc-recipe: patH Sep 96] Recipe By : Picnics by James A. Beard Posted to MC-Recipe Digest V1 #222 Date: Fri, 20 Sep 1996 08:58:49 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : "Beach Picnic" Menu Cold Broiled Chicken / Baked Pea Beans / Pungent French Roll Salad / Cheese and Pears / Peanut Butter Cookies / Beverages
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