Prep 15 mins
Cook 0 mins
Another great recipe I didn't want to lose so saving it here. I found this on applevalleygirl.blogspot.com I posted exactly what she said on the blog - when I make this I will update it with what I did.
- 5 seeded & chopped plum tomatoes
- 1 cup chopped chopped red oranges or 1 cup yellow pepper
- 1⁄4 cup chopped pitted black olives (I use kalamata olives)
- 1⁄4 cup chopped red onion (I increase this to 1/2 cup)
- 2 garlic cloves, minced
- 1⁄2 cup fresh basil, chopped (Do not skip this ingredient!)
- 2 teaspoons balsamic vinegar or 2 teaspoons red wine vinegar
- drizzle olive oil
- lunch meat
- Mix all of these things together - other then the lunch meat and cheese. The tomato mixture is similar to a brushchetta topping. You can adapt the filling to your own tastes by adding grilled vegetables with hummus or pesto.
- Scoop out the round loaf to get ready for stuffing. Scoop out the loaf so that you have about 1 inch of bread all around. Keep the 'hat' of the loaf for the finished sandwich. Brush the inside of the loaf with olive oil. This step prevents the bread from going soggy. Now spoon half of the filling into the bottom of the bread and press down with spoon.
- Then layer in half of the sliced meats.You can use different salami, ham, turkey or even eggplant if you want to keep it vegetarian.
- In this sandwich, Then layer in cheese slices.
- After the cheese layer, layer the remaining meat and spoon in the other half of the filling. Place the 'hat' back on the loaf. Press firmly. You are done! Wrap sandwich tightly in saran wrap.
- Then wrap in tin foil.
- Place sandwich in large bowl with some soup cans on top for weight to help "press" the sandwich.(This step can be skipped, especially if you don't have room in your fridge for the big bowl).
- Place sandwich in fridge overnight.I usually slice my sandwich in the morning with an electric knife into 8 wedges. Then I re-wrap the sandwich in plastic wrap and tin foil and place in the cooler until lunch time.