Vegetable Stuffed Sandwich |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Always use good quality bread in your sandwiches! Nice and comfy in a loaf of French bread, this travels very well, so great on picnics! Feel free to use your favorite vegetables. You can even throw in a little meat, if so inclined. Adapted from Caprial's Cafe Favorites cookbook. Ingredients:
1 large loaf french bread |
1 small spanish red onion, diced |
3 red bell peppers, roasted and julienned |
1/2 cup water-packed artichoke hearts |
2 tomatoes, seeded and diced |
2 garlic cloves, chopped |
3/4 cup softened cream cheese |
1/4 cup mild soft fresh goat cheese |
1 tablespoon fresh basil, chopped (or 1/2 tbls. dried) |
salt and pepper |
Directions:
1. Cut the loaf in half horizontally. Remove some of the bread from the middle of each half to form a hollow.(I save the bread in the freezer to make homemade bread crumbs). If making this to eat immediately, you may toast the bread if you like under the broiler till light brown around the edges.
2. In a small bowl, mix together the onion, red peppers, artichoke hearts, and tomatoes. Set aside.
3. Blend the garlic, cream cheese, goat cheese, basil, salt, and pepper in a food processor until smooth.
4. Add the vegetable mixture and mix just until incorporated.
5. Spoon into the hollows in the bread and sadwich the two halves of the loaf together.
6. Slice into 4 portions and serve at room temperature. Enjoy!
|
|