Roasted Red Pepper Stuffed Sandwich

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Roasted Red Pepper Stuffed Sandwich

 

1 1 pound loaf Italian or French bread, cut in half lengthwise

1/2 cup prepared olive oil vinaigrette salad dressing

4 to 5 lettuce leaves

2 tomatoes, sliced 1/4 inch

6 slices cheddar or Swiss Cheese

1/2 7 1/4 ounce jar, 1/2 cup roasted red pepper slices, drained or

homemade

1/2 small red onion, thinly sliced

1/3 cup mild banana pepper rings

1/3 cup pitted ripe olives

6 to 8 fresh basil leaves

 

Scoop out center of top half of bread, leaving 1/2-inch shell; set

aside.

Brush both cut sides of bread with dressing. Layer bottom half of loaf

with lettuce leaves, tomatoes, cheese, roasted red pepper, onion, banana

pepper, olives and basil leaves. Cover with top half of bread. Wrap

entire loaf in plastic food wrap. Refrigerate 1 hour before serving to

blend flavors.

Remove from refrigerator 15 minutes before serving. Cut into slices. 6

sandwiches.

 

 

A mother of 7, I need to lay down.

 

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