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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Here's a hearty handheld meal you can eat on the go or pack for a picnic. Serve this versatile sandwich the way the recipe's written or stuff it with the works. Ingredients:
1/4 cup olive oil |
2-1/2 cups cubed eggplant |
1 each medium green, sweet yellow and red peppers, julienned |
1 large red onion, thinly sliced |
1 medium tomato, chopped |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 loaf (1 pound) unsliced italian bread |
lettuce leaves |
1/2 pound sliced fully cooked ham |
1/2 pound sliced cooked turkey breast |
1/4 pound sliced hard salami |
8 slices part-skim mozzarella cheese |
Directions:
1. In a large skillet, heat oil over medium-high heat. Add eggplant, peppers and onion; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add tomato, oregano, salt and pepper. Remove from heat.
2. Cut bread in half lengthwise; hollow out bottom of loaf, leaving a 3/4-in. shell (save removed bread for another use). Layer with lettuce, ham, turkey, salami and cheese; top with vegetable mixture. Replace top. Secure with toothpicks; cut crosswise into six slices. Yield: 6 servings.
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