Layered Mediterranean Loaf
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 cups thick & chunky salsa
- 1 tablespoon dried sweet basil leaves
- 1⁄4 cup canned sliced pimiento (drained)
- 1⁄2 cup sliced pitted ripe olives
- round italian sourdough bread or pumpernickel bread, loaf
- 1⁄2 lb cooked beef (2 cups) or 1/2 lb deli roast beef, very thinly sliced (2 cups)
- 1 cup finely shredded mozzarella cheese
directions
- Combine the first 4 ingredients in a medium bowl.
- Cut the loaf in half horizontally.
- Leaving a 1-inch border, scoop out a 1/2-inch layer from the inside of each half.
- Spread the salsa mixture evenly over both halves, including border.
- On the bottom half, layer half the cheese, all of the beef, and top with remaining cheese.
- Pack filling down slightly.
- Carefully invert the top half onto the bottom half.
- Press down firmly on the loaf and wrap tightly in plastic wrap.
- Store the loaf in the refrigerator for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened.
- Serve sliced in wedges with your favourite salad or to serve warm, wrap in foil and place in preheated 300 degree oven for 15 to 30 minutes until cheese melts.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0