Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Salad-In-A-Sandwich




Source of Recipe


Internet


List of Ingredients




2 tsp. minced garlic
1/2 tsp. cracked black pepper
1 (2 oz.) can anchovy fillets, well drained
1 T. balsamic or red wine vinegar
2 T. olive oil
2/3 C. coarsely chopped stuffed green or Greek olives~~or a combination
1 long french bread loaf
1 small red onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 medium tomatoes, sliced
Additional vinegar, olive oil, and cracked black pepper
2 T. chopped fresh basil or pesto (optional)


Recipe



In a medium bowl, mash garlic and 1/2 tsp. cracked black pepper with a fork until paste is formed. Coarsely chopped anchovies and mash them into the garlic paste. Stir in vinegar, olive oil and chopped olives. Slice bread loaf in half horizontally and pull out some of the inside bread from each half. (Bread scaps can be used to make croutons, dried for bread crumbs or donated to the birds.) Place bottom half of loaf on a large sheet of foil and spread olive mixture evenly over bread surface. Layer onions, peppers, and tomatoes over this. Sprinkle additional vinegar, olive oil and black pepper on the cut surface on the top bread half. Sprinkle with chopped basil or spread with pesto, if available. Place it on the stacked sandwich; press down firmly.

Wrap the loaf sercurely in foil and weight it with whatever heavy article are available : books, cans, etc. Keep it weighted one hour or longer. Refrrigeration isn't necessary unless it won't be served for several hours. To serve, remove foil, insert toothpicks along the length of loaf, and slice. The sandwich tastes best at room temperature. Makes 3-4 lunch servings, twice that as side dish.