Recipe - Portobello Muffuletta

1 1lb round sourdough bread
loaf
1 tablespoon Red wine vinegar
2 tablespoon Olive oil
2 teaspoon Dijon mustard
One fourth teaspoon Sugar
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
6 ounce Fresh portobello mushroom
caps
1 cup Torn romaine lettuce leaves
One fourth cup Chopped sundried tomatoes in
oil; drained
2 ounce Provolone cheese; cut or sliced up
1 md Tomato; cut or sliced up
1 small Onion; slliced

Slice off the top third of the bread loaf and set aside. Pull out center of
bottom portion of bread loaf with your hands, leaving a 1inch shell around
the outer edges and bottom. Set aside hollowedout bread loaf, and reserve
the center for another use., if desired.

Preheat broiler.

In a 1cup measure or small bowl, combine vinegar, mustard, oil, sugar,
salt & pepper, and whisk until smooth. Brush HALF of this mustard mixture
evenly over tops of mushrooms. Broil mushrooms about 4inches from heat
until llightly browned, about 5 mins.

Brush remaining mustard mixture over inside of hollowedout bread loaf.
Layer lettuce on bottom and up the sides of the loaf. Layer evenly with
sundried tomatoes, mushrooms, onion, tomato, and cheese. Broil this portion
of the bread until cheese melts on top, about 5 mins. or bake at 400450
for 510 mins. until cheese melts.

Top filled loaf with reserved top crust, pressing down firmly with hands.
Cut into 6 wedges to serve.

NOTES : This sandwich packs well for picnics. Wrap tightly in plastic
wrap, refrigerate, & slice just before serving.

Posted to MasterCook Digest by "Karen C. Greenlee" greenlee@Bellsouth.net
on Dec 16, 1998, converted by MM_Buster v2.0l.