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Stuffed Italian Sandwich




Source of Recipe


#12749, from msintrepid at recipezaar link and carnation037


List of Ingredients




1 loaf unsliced crusty French bread
1/2 cup butter
1/4 cup extra virgin Olive oil
10 chopped garlic cloves
2 bunches spinach, washed, stems removed, steamed,
...wrung dry, OR 1, 10 ounce package frozen chopped,
...thawed and squeezed dry
1/2 cup freshly chopped Italian parsley, or 2 tablespoons dried
1, 14 ouncec can artichoke hearts, drained and chopped
8 anchovy fillets, cut
1 cup shredded Mozzarella cheese
2 tablespoons capers, drained
1 tablespoon freshly chopped tarragon , or 1 teaspoon dried
1 tablespoon freshly chopped basil, or 1 teaspoon dried
salt and pepper


Recipe



Cut top from bread lengthwise and sit aside. Carefully scoop out the inside of the loaf. Tear scooped bread into small pieces. Heat butter and oil until bubbly. Add garlic and anchovies stir 30 seconds. Add spinach, artichoke hears, parsley, and torn bread. Toss lightly. Take off heat. Add cheese, capers, tarragon, and basil. Mix well. Taste for seasoning; add salt and pepper as needed. Pack into bread shell, replace top. Wrap tightly in foil. Bake at 350 for 30 minutes. Unwrap, drizzle some additional olive oil on the top. Bake additional 5 minutes uncovered. Makes 1 loaf. Slice at about 1 1/2 inches on the bias for an appetiser or cut in quarters for lunch.