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Salad-In-A-Sandwich II




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.