I learned of this recipe about 25 years ago and have made it in varying combinations over the years. It is great for a tailgate or picnic and is so dense you only need a small wedge to make a meal. There are no measurements here, and there is no right or wrong. Be creative and experiment with the size and shape of the bread and the amount of fillings. I usually make this with bread rounds, but have also done them with longer, more oval-shaped loaves as well. Yum! Serves 8-12.
Directions:
1. Cut the top off the bread only about 1 inch down from the top.
2. Hollow out the bread by removing the soft bread leaving about a 1 inch thick wall all around. The result will be a “bread bowl”
3. Spread a soft herbed cheese on the inside or the “bread bowl” and the top. This seals the “bread bowl” so it does not get soggy.
4. Line the bread bowl with lettuce leaves, and then start layering your desired fillings. Layer the ingredients at least twice including the dressing or oil/vinegar.
5. Top with a layer of lettuce and the bread top.
6. Wrap tightly with a few layers of plastic wrap and refrigerate overnight.
7. To serve, unwrap and cut into wedges with a sharp serratedknife.
Ideas for Sandwich Fillings and Ingredients:
Italian Sub:
· Italian Bread Round
· Salami
· Mortadella
· Prosciutto
· Fresh Mozzarella
· Provolone
· Basil
· Roasted Red Peppers
· Sundried tomatoes
· Olive Oil and balsamic vinegar
California Club
· Sour Dough Bread Round
· Roasted Turkey
· Monterey Jack Cheese
· Bacon
· Guacamole
· Tomatoes
· Butter Lettuce
· Dijonaise
Vegetarian
· Italian Bread Round
· Assorted Roasted Vegetables
○ Zucchini
○ Summer Squash
○ Eggplant
○ Bell peppers
○ Raddichio
○ Garlic
○ Onions
· Sundried Tomatoes
· Fresh Mozzarella or Hummus
· Olive Oil and balsamic vinegar
Northern Pacific
· Sour Dough Bread Round
· Cooked Salmon Fillet
· Red Leaf lettuce
· Tomatoes
· Red Onion
· Cucumber
· Fresh Dill and Flat Leaf Parsley
· Mayonnaise
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