Traveler sandwiches w/sun-dried tomatoes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| ½ | cup | Oil-pk tomatoes; drain (oil reserved), slice |
| ½ | cup | Black olives, pit and chop |
| ½ | cup | Pimientos; drain, 4oz jar |
| 2 | tablespoons | Capers; partially mashed |
| ¾ | bunch | Watercress; chop (retain 1/4 of the bunch for dressing) |
| 2 | ounces | Tin anchovies; mince |
| ¼ | cup | Oil from tomatoes |
| 1 | Lemon; juice only | |
| x | Watercress from above; mince | |
| 3 | tablespoons | Parsley; minced |
| 1 | Baguette | |
Directions
FILLING
DRESSING
Divide 1 baguette into four sections and slice in halves, horizontally. Hollow out the centers slightly and mix bread crumbs into filling. Spoon dressing evenly over bread halves. Heap filling over halves. Press halves together and wrap each portion tightly in aluminum foil. Keeps for up to 6 hours without refrigeration. (wrv)