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Tote-and-Slice Loaf Sandwich
Ingredients
- 3/4 cup dried tomatoes (not oil-packed)
- 1 1 pound loaf Italian or French bread
- 1/2 8 ounce package cream cheese, softened
- 1/3 cup basil pesto
- 4 ounces thinly sliced provolone cheese
- 8 ounces thinly sliced peppered or regular salami
- 1 medium fresh banana pepper or 8 bottled peppers, stemmed, seeded, and sliced
- 4 ounces thinly sliced provolone cheese
- 1/2 medium red onion, thinly sliced
- Small salad peppers and/or pimiento-stuffed green olives (optional)
Directions
1. Place tomatoes in a small bowl. Add enough boiling water to cover and let stand for 10 minutes. Drain tomatoes and place in a food processor; cover and process until finely chopped. Or finely chop tomatoes by hand.
2. Split loaf in half horizontally. Remove some soft bread from the bottom half of the loaf, leaving a 1/2-inch-thick shell.
3. Spread cream cheese on cut sides of both bread halves. Spread top half with dried tomatoes and bottom half with pesto. On bottom half layer provolone cheese, salami, banana peppers, onion, and loaf top, spread side down.
From the Test Kitchen
- If toting, tightly wrap loaf in plastic. To serve, slice loaf crosswise into six sandwiches. If desired, spear a salad pepper and olive on long toothpicks; insert through sandwiches. Makes 6 sandwiches.
Nutrition Facts
(Tote-and-Slice Loaf Sandwich)
- Servings Per Recipe 6,
- cal. (kcal) 588,
- Fat, total (g) 34,
- chol. (mg) 69,
- sat. fat (g) 14,
- carb. (g) 46,
- Monosaturated fat (g) 11,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 5,
- pro. (g) 24,
- vit. A (IU) 583,
- vit. C (mg) 9,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 161,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1645,
- Potassium (mg) 524,
- calcium (mg) 283,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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