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home > recipes > vegetables > stuffed sandwich
Here is a great sandwhich that is great for picnics, tailgate parties, or an evening at home! STUFFED SANDWHICH 1 tsp olive oil 1 green pepper 1 red, yellow , or orange pepper chopped red onion 2 tomatoes garlic 2 portabello mushrooms 1/2 c white wine spinch salt and pepper munster cheese(or monteray jack) 1 loaf uncut italian bread dressing: olive oil balsamic vinegar italian seasoning 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!! ENJOY! E. A. Rose Chicago, Illinois 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.

Stuffed Sandwich


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keyword: stuffed
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recipes for vegetables
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(posted July 3, 1995)

Here is a great sandwhich that is great for picnics, tailgate parties,
or an evening at home!

STUFFED SANDWHICH
1 tsp
olive oil
1
green pepper
1 red, yellow , or
orange pepper
chopped red
onion
2 tomatoes
garlic
2 portabello mushrooms
1/2 c
white
wine
spinch
salt and pepper

munster
cheese(or monteray jack)
1 loaf uncut
italian
bread

dressing:
olive oil
balsamic
vinegar
italian
seasoning

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!!

ENJOY!

E. A. Rose
Chicago, Illinois

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.



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