A great vegetable sandwich for meals that you can make ahead.
1 wide, soft loaf of French bread
10 tablespoons of olive oil
4 garlic coves
Freshly ground black pepper to taste
1 teaspoon dried oregano
2 tablespoons minced, fresh basil, or 1 1/2 teaspoon dried
1 green bell pepper, thinly sliced into rings
1 small red onion, thinly sliced
2 large tomatoes, thickly sliced
10 ounces sliced provolone cheese, (preferably smoked)
28-30 Kalamata olives (optional)
Cut french loaf into four sections and then slice each section in half horizontally. Pull out some of the bread inside of each section. Drizzle olive oil on each half-section and spread it around to coat the bread.
Layer the veggies and provolone cheese on one half of each section.
Pit the olives, if using, and place on the sandwich bottoms. Cover the sandwich with remaining bread halves.
Tightly wrap each sandwich with plastic wrap and let sit at least 1 hour, or up to 4 hours before serving. Sandwiches can sit for 1 hour unrefrigerated, or in the refrigerator if longer. Return to room temperature before serving.
Source: Submitted by eomccormick via e-mail
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