1 round loaf country-style crusty bread, 1-6oz jar of pesto sauce,
1/2 lb. thinly sliced prosciutto or smoked turkey, 1/2 lb thinly
sliced monterey jack or provolone cheese, ( We like extra sharp
provolone) and 1 jar of roasted red bell peppers cut into wide
strips. Place the loaf of bread on a board and with a sharp knife,
cut a large circle in the top of bread, about 1 inch in from the
edge, creating a "lid". Remove the lid and pull out insides of
bread from both base and lid, creating a bread "shell". Spread
about 2/3 of the pesto sauce over the inside of the bread base,
covering as evenly as possible. Spread the remaining pesto on the
underside of the bread lid. Layer 1/3/ of the sliced meat in the
bottom of the bread base, tucking it in to the sides.top with 1/2
of the sliced cheese, then 1/2/ of the peppers. Repeat layers,
ending with the final 1/3/ of the meat on top. Be sure to tuck
meat, cheese and peppers into the sides of the bread base as well
as the center. Replace the lid. Wrap in plastic sealing tightly so
it holds together. To serve, cut the sandwich like you are cutting
a pie wedge. Enjoy!!!!
never toasted it, but you are right it does sound good runny warm
cheese and sauce. we make it on our houseboat and take it along
with us when we go out on Seneca Lake here in upstate New York for
the fireworks in July or when we have shore parties at the marina
were we dock our houseboat. Plus there is no mayo, great
sandwhich on a warm summer day
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01/27/2008 08:16:32 AM
