| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 4 | Kalamata or other | |
| brine-cured black olives | ||
| pitted | ||
| 1 | T | Fresh lemon juice |
| 1/4 | c | Olive oil |
| 1/2 | Garlic clove, or to taste | |
| 1/8 | t | Cayenne, or to taste |
| 4 | 4-inch lengths of Italian | |
| bread halved | ||
| horizontally | ||
| 1 | Yellow or red bell pepper | |
| roasted and quartered | ||
| 1/2 | lb | Smoked mozzarella, sliced |
| thin | ||
| 1 | c | Loosely packed fresh basil |
| leaves |
INSTRUCTIONS
1998 In a blender blend the olives, the lemon juice, the oil, the garlic, and the cayenne until the mixture is smooth and brush the cut sides of the bread with the olive dressing. Divide the roasted pepper, the mozzarella, and the basil among the bottom halves of the bread and cover the sandwiches with the top halves of the bread, pressing them firmly. Makes 4 sandwiches Gourmet June 1990 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 5603
Calories From Fat: 4092
Total Fat: 461.6g
Cholesterol: 1630.8mg
Sodium: 14184.5mg
Potassium: 1921mg
Carbohydrates: 73.7g
Fiber: 27.3g
Sugar: 1.7g
Protein: 324.6g