Yield: 6 servings
|1 \N||1-lb round sourdough bread loaf|
|1 tablespoon||Red wine vinegar|
|2 tablespoons||Olive oil|
|2 teaspoons||Dijon mustard|
|¼ teaspoon||Freshly ground pepper|
|6 ounces||Fresh portobello mushroom caps|
|1 cup||Torn romaine lettuce leaves|
|¼ cup||Chopped sundried tomatoes in oil; drained|
|2 ounces||Provolone cheese; sliced|
|1 medium||Tomato; sliced|
|1 small||Onion; slliced|
Slice off the top third of the bread loaf and set aside. Pull out center of bottom portion of bread loaf with your hands, leaving a 1-inch shell around the outer edges and bottom. Set aside hollowed-out bread loaf, and reserve the center for another use., if desired.
In a 1-cup measure or small bowl, combine vinegar, mustard, oil, sugar, salt & pepper, and whisk until smooth. Brush HALF of this mustard mixture evenly over tops of mushrooms. Broil mushrooms about 4-inches from heat until llightly browned, about 5 mins.
Brush remaining mustard mixture over inside of hollowed-out bread loaf.
Layer lettuce on bottom and up the sides of the loaf. Layer evenly with sundried tomatoes, mushrooms, onion, tomato, and cheese. Broil this portion of the bread until cheese melts on top, about 5 mins. or bake at 400-450 for 5-10 mins. until cheese melts.
Top filled loaf with reserved top crust, pressing down firmly with hands.
Cut into 6 wedges to serve.
NOTES : This sandwich packs well for picnics. Wrap tightly in plastic wrap, refrigerate, & slice just before serving.
Posted to MasterCook Digest by "Karen C. Greenlee" <greenlee@...> on Dec 16, 1998, converted by MM_Buster v2.0l.