Traveler sandwiches w/sun-dried tomatoes

Yield: 2 servings

Measure Ingredient
\N \N -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 \N Lemon; juice only
\N x Watercress from above; mince
3 tablespoons Parsley; minced
1 \N Baguette



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)

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