Stuffed sandwich

Yield: 4 Servings

Measure Ingredient
1 teaspoon Olive oil
1 \N Green pepper
1 \N Red; yellow , or orange pepper
\N \N Chopped red onion
2 \N Tomatoes
\N \N Garlic
2 \N Portabello mushrooms
½ cup White wine
\N \N Spinch
\N \N Salt and pepper
\N \N Munster cheese (or monteray jack)
1 \N Loaf uncut Italian bread
\N \N Olive oil
\N \N Balsamic vinegar
\N \N Italian seasoning


submitted by: micknem@... (E. A. Rose, Chicago, Illinois) Here is a great sandwhich that is great for picnics, tailgate parties, or an evening at home!

Chop all the vegatables into bite size pices and mince the garlic. In a skillet saute olive oil, garlic, onions, peppers and portabello mushrooms.

Add the white wine and let reduce.

Cut two paralle slices down the top of the loaf of bread and hollow out the inside of the loaf, reserving the top. Layer the inside of the loaf with slices of munster cheese and set aside. Then add the tomatoes and spinich and cook for 5 more minutes. Use salt and pepper to taste.

Remove saute from heat and fill the loaf with the mixture. Prepare dressing to taste and add to the sandwich before replacing the top of the loaf. Do not cut until ready to serve.

Note: I usually prepare the dressing ahead of time and let is sit in the refridgerator for about and hour and when I begin preparing the sandwhich I bring it to room temp.

If you are taking this on a picnic do not put dressing on until you are ready to serve or the bread will get soggy!! DAVE <DAVIDG@...>



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