Tote-and-Slice Loaf Sandwich
Recipe from
Better Homes and Gardens
Also called a hoagie or sub, these popular sandwiches can be sliced for entertaining and easily toted to a tailgate or picnic in the park.
Servings:
Makes 6 sandwiches.
Total Time:
25 mins
Ingredients
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3/4 cupdried tomatoes (not oil-packed)see savings
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1 1-lb. loafItalian or French breadsee savings
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1/2 an 8-oz. pkg.cream cheese, softenedsee savings
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1/3 cupbasil pestosee savings
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4 oz.thinly sliced provolone cheesesee savings
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8 oz.thinly sliced peppered or regular salamisee savings
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1 mediumfresh banana pepper or 8 bottled peppers, stemmed, seeded, and slicedsee savings
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4 oz.thinly sliced provolone cheesesee savings
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1/2 mediumred onion, thinly slicedsee savings
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Small salad peppers and/or pimiento-stuffed green olives (optional)see savings
Directions
1.
Place tomatoes in a small bowl. Add enough boiling water to cover and let stand for 10 minutes. Drain tomatoes and place in a food processor; cover and process until finely chopped. Or finely chop tomatoes by hand.
2.
Split loaf in half horizontally. Remove some soft bread from the bottom half of the loaf, leaving a 1/2-inch-thick shell.
3.
Spread cream cheese on cut sides of both bread halves. Spread top half with dried tomatoes and bottom half with pesto. On bottom half layer provolone cheese, salami, banana peppers, onion, and loaf top, spread side down.
4.
If toting, tightly wrap loaf in plastic. To serve, slice loaf crosswise into six sandwiches. If desired, spear a salad pepper and olive on long toothpicks; insert through sandwiches. Makes 6 sandwiches.
Nutrition information
Per serving: Calories 588, Total Fat 34 g, Saturated Fat 14 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 3 g, Cholesterol 69 mg, Sodium 1645 mg, Carbohydrate 46 g, Total Sugar 5 g, Fiber 4 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 28%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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