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Mediterranean Stuffed Sandwich

Source of Recipe


Unknown






List of Ingredients



• 1/4 cup extra-virgin olive oil
  
• 1 tsp dried oregano, crushed
  
• 1 jar (7 ounces) roasted red peppers, drained very well and patted dry
  
• 1 cup finely slivered yellow bell pepper
  
• 1 Tbsp lemon juice
  
• 1/2 tsp kosher salt
  
• 1/4 tsp freshly ground black pepper
  
• 1/3 cup pitted kalamata olives, coarsely chopped
  
• 1 wide loaf Italian or French bread, about 24 inches long
  
• 2 medium ripe tomatoes, cored and thinly sliced
  
• 1/4 cup coarsely chopped fresh basil
  
• 8 ounces thinly sliced Provolone cheese
  






Instructions



1. Combine the olive oil with the garlic and oregano; set aside 10 to 15 minutes.
   
   
2. Cut the roasted peppers into fine slivers and combine with the yellow peppers, lemon juice, salt, pepper, and olives. Stir in about 1 tablespoon of the seasoned oil.
   
   
3. Cut the bread lengthwise in half. Remove a little of the inner bread crumbs to make shallow indentations. Drizzle the remaining oil over the cut sides of the bread. Fill the bottoms of the bread with the pepper mixture. Top with the tomatoes and sprinkle the basil on top. Layer on the Provolone cheese and replace bread tops.
   
   Cut into 4 sandwiches and wrap in plastic wrap and let sit at least 1 hour. (If sitting longer than an hour, refrigerate sandwiches and bring to room temperature 30 minutes before serving.)
   
   Makes 4 sandwiches.