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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These are great for a tailgate party or a family picnic or gathering. Prepared the night before they're easy to transport. From an October 1988 issue of Bon Appetit in the Great Cook/Great Party section that featured recipes for a Homecoming Football Picnic. Ingredients:
6 red bell peppers |
1/2 cup olive oil |
1/4 cup balsamic vinegar |
2 small garlic cloves, minced |
2 (1 1/2 lb) round rye bread or 2 (1 1/2 lb) pumpernickel bread |
honey mustard or dijon mustard |
12 hard salami, slices |
1/4 lb spinach leaves, trimmed |
12 provolone cheese slices |
12 red onions, slices thinly sliced |
12 thin slices cooked turkey |
Directions:
1. Char peppers over gas flame or under broiler until blackened on all sides.
2. Wrap in plastic or paper bag and let stand 10 minutes to steam.
3. Peel and seed peppers; rinse ,if necessary,and pat dry.
4. Cut into 1/2-inch-wide strips.
5. Combine oil, vinegar and garlic in medium bowl; add peppers and turn to coat.
6. Marinate at least 1 hour at room temperature.
7. (Can be prepared 1 day ahead. Cover tightly and refrigerate.).
8. Drain peppers.
9. Using serrated knife, cut tops off loaves and reserve.
10. Remove insides of shells, leaving 1/2-inch shells. (Reserve removed bread for another use.).
11. Spread inside of loaves and tops with thin layer of mustard.
12. Place 1/2 of salami and spinach in each loaf.
13. Add 1/4 of peppers to each.
14. Top with cheese and onion rings, then remaining peppers; cover with turkey.
15. Replace loaf tops; wrap each in plastic then foil.
16. Refrigerate overnight.
17. Cut each into 6 wedges and serve.
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