Sarasota's Favorite Stuffed Bread

SarasotaCook's Note:

Now, I could give you dozens of recipes, but this is definitely a method. - Fresh tomato slices, fresh mozzarella slices, and a fresh oregano, basil and garlic vinaigrette. - Sauteed mushrooms in butter with sherry wine, carmelized onions, gruyere (or swiss) and rosemary - Sauteed bacon, cheddar and sauteed onions - Baby shrimp (salad shrimp) sauteed in butter and white wine, swiss cheese, sauteed bacon and onion slices - Spinach, feta, sundried tomatoes, and olives - Red and yellow peppers sauteed, onions, just sauteed too, fresh mozzarella and parmesan - Pesto (store bought go easy) if you have the ingredients by all means ... make it yourself and fresh tomato slices - One of my favorites ... chopped smoked salmon, fresh fontina cheese, fresh arugula and diced olive tapenade. I know a bit more work but this is my treat) The rest are easier then the last one. That is my treat to myself. ---------------------------- So as you can see. This is a simple method which can result in amazing simple stuffed breads. Stuffed, wrapped in foil, baked or grilled and served as a AMAZING side dish. Not your ordinary bread. And don't worry, add your favorite cheeses and topping and experiment. Have fun with this. You can make this and flavor it to what you are making Italian, Greek, Caribbean, Comfort food. Anything. This is my basic recipe for the Greek bread, but again. Just mix it up. A simple baguette and just stuffed with your favorites. Wrap and cook and enjoy the rewards.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 8

Yield: 8.0 slices

• 1 baguette, cut lengthwise and lightly hollowed out
• 1 cup kalamata olive, cut in half
• 1 cup sun-dried tomato packed in oil, diced
• 1 small onion, cut in half and then thin sliced
• 1 (7 ounce) box frozen spinach, thawed and drained
• 1 1/2 cups feta, just broken up
• 1/2 teaspoon of the oil from the tomatoes to cook the vegetable
• 3 tablespoons olive oil to brush the inside of the bread

Directions:

1. Prepare the bread -- I like to take a nice baguette and cut in half lengthwise. Then hollow out a bit by removing some of the inside breading. Not all just to make room for the stuffing or filling.
2. Don't throw away the filling -- put in a baggie and freeze. Pull out any time and use for a stuffing. Makes perfect additions to meatloaf, meatballs, soup, pastas or salads.
3. Brush the inside of the bread with olive oil and bake cut side down or you can grill just for 5-7 minutes to lightly brown. Just so the filling doesn't get the bread soggy. Not long.
4. Filling -- Now this is my Greek one. But use your favorite. I like to add just a little of the oil that comes with the sundried tomatoes in the pan to start the dish, but olive oil or any oil work just fine. Diced tomatoes and cook just a minute. Now add the spinach, onion, and olives and cook until well combined. DONE!
5. Stuff -- Just take your filling and stuff the bread.
6. MY SECRET! -- always layer a small amount of whatever cheese you are using on the bottom and then top with your filling. Then top with cheese. This keeps the top and bottom of the bread from getting soggy. Once wrapped in foil and cooked you will have toasty tops and bottoms, NOT soggy ones. Works wonderful. I break up the feta and put on the bottom, add the filling. I do try to not add any of the liquid, top with cheese and then the top bread.
7. Wrap the bread in foil and cook either on the grill 15-20 minutes -- or cook in the oven on 425 for 15-20 minutes as well. Make sure you turn it over 1 time during cooking to melt the cheese on the other side.
8. NOTE: If it is a hot grill try to cook on a cooler portion of the grill.
9. Just enjoy it. This goes with anything. Steak, pork, chicken or seafood. Besides -- your friends will never want garlic bread again!