Yield: 4 Servings
|2 \N||Round bread loaves, 6-7 inch across|
|¼ cup||Pesto or olive paste|
|4 \N||To 6 oil-packed, sun-dried tomatoes, drained and coarsely chopped|
|1 can||Chick peas(16oz); rinsed and drained|
|1 \N||Jar roasted peppers (4oz); drained and chopped|
|1 can||Mussels (2oz)|
|4 \N||To 8 anchovy filets; minced|
|2 \N||Ripe tomatoes; thinly sliced|
|2 bunches||Watercress; rinsed and stemmed|
With a sharp serated knife, cut out a circle int he top of the bread and remove it. With your fingers, remove as much of the bready interior as possible. (Save it to make bread crumbs) Spread 1 tablespoon pesto around the inside of a hollowed out bread. Scatter a quarteer od the sun0dried tomatoes on the bottom, and ½ cup of the chickpeas over that. Top with a quarter of the roasted peppers, amoked mussels and anchovies, 1 teaspoon of capers, a few tomato slices and a quarteer of the watercress leaves. Repeat the layers, beginning with the pesto. Place the bread cap on the filled bread and wrap in aluminum foil. Hollow out, fill and wrap the second loaf.
Refrigerate for at least 1 hour or as long as 24 hours. To serve, unwrap the loaves and cut into wedges.
Nutritional info per serving: 398 cal; 15g pro, 68g carb, 8g fat (17%) Source: The Monday-Friday Cookbook by Michelle Urvater Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96