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    Turkey, Bacon, and Havarti Sandwich


    Source of Recipe


    Southern Living, APRIL 2005
    1 (7-inch) round sourdough bread loaf
    1/4 cup balsamic vinaigrette
    1/2 pound thinly sliced smoked deli turkey
    1 (12-ounce) jar roasted red bell peppers, drained and sliced
    6 (1-ounce) slices Havarti cheese
    4 fully-cooked bacon slices
    Garnish: dill pickle spears


    Cut top 2 inches off sourdough loaf, reserving top; hollow out loaf, leaving a 1-inch-thick shell. (Reserve soft center of bread loaf for other uses, if desired.)

    Drizzle 2 tablespoons vinaigrette evenly in bottom bread shell; layer with half of turkey, peppers, and cheese. Repeat layers, and top with bacon. Drizzle evenly with remaining 2 tablespoons vinaigrette, and cover with reserved bread top; press down firmly. Wrap in plastic wrap, and chill at least 1 hour or up to 8 hours before serving. Cut into 4 wedges. Garnish, if desired.

    Note: For testing purposes only, we used Newman's Own Balsamic Vinaigrette salad dressing.
 

 

 

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