| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
New text im |
1 |
Servings |
INGREDIENTS
| 1 |
|
Loaf round sourdough (or any |
|
|
Kind) bread (1.5-lb) |
| 1/2 |
c |
Italian dressing |
| 8 |
|
Spinach leaves; stems remove |
| 1 |
c |
(4 oz.) cheddar cheese shredded |
| 1 |
c |
Mozzarella cheese; shredded |
| 1 |
sm |
Red onion; sliced thin |
| 1 |
lb |
Sliced turkey |
| 1 |
sm |
Tomato; sliced thinly |
| 1/2 |
sm |
Cucumber; peeled & sliced |
|
|
Thin |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com>
Date: Thu, 23 May 1996 10:47:05 -0700
Heat oven to 350 degrees. Using a sharp serated knife, carefully cut a
large round opening in the top of the bread. Remove the inside bread
evenly and trim top. Lightly brush the inside of the bread and the inside
top with the Italian dressing. Fill shell with spinach, layer of cheese,
onion, turkey, more cheese, tomato, cucumber and top with remaining cheese.
Wrap tightly in foil and bake in oven. Cool 10 minutes and cut into pie
shaped wedges. Makes 6 to servings. I use a variety of cheeses and meats
such as all beef bologna, sliced ham and other cold cuts. I often delete
the spinach, tomatoes, cucumbers and onions, making a filling of cheeses
and meats. This is wonderful served either hot or cold and can be made
several days in advance, ready to bake. It is a very good recipe for
picnics and tailgate parties.
Posted to Master Cook Recipes List, Digest #95
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