Recipe - Stuffed Sandwich

1 teaspoon Olive oil
1 Green pepper
1 Red; yellow , or orange
pepper
Chopped red onion
2 Tomatoes
Garlic
2 Portabello mushrooms
One half cup White wine
Spinch
Salt and pepper
Munster cheese (or monteray
jack)
1 Loaf uncut Italian bread

DRESSING
Olive oil
Balsamic vinegar
Italian seasoning

submitted by: micknem@ix.netcom.com (E. A. Rose, Chicago, Illinois)
Here is a great sandwhich that is great for picnics, tailgate parties, or
an evening at home!

Chop all the vegatables into bite size pices and mince the garlic. In a
skillet saute olive oil, garlic, onions, peppers and portabello mushrooms.
Add the white wine and let reduce.

Cut two paralle slices down the top of the loaf of bread and hollow out the
inside of the loaf, reserving the top. Layer the inside of the loaf with
slices of munster cheese and set aside. Then add the tomatoes and spinich
and cook for 5 more minutes. Use salt and pepper to taste.

Remove saute from heat and fill the loaf with the mixture. Prepare dressing
to taste and add to the sandwich before replacing the top of the loaf. Do
not cut until ready to serve.

Note: I usually prepare the dressing ahead of time and let is sit in the
refridgerator for about and hour and when I begin preparing the sandwhich I
bring it to room temp.

If you are taking this on a picnic do not put dressing on until you are
ready to serve or the bread will get soggy!!

DAVE DAVIDG@CLAM.RUTGERS.EDU

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE 27 MAY 1996

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