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Stuffed Sandwich

7/14/2012

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​If you missed yesterday's post about our Saturday morning mountain bike ride, you need to check it out.  (This post if a follow up to yesterday's blog post.)  We had the most excellent picnic following our 2 1/2 hour bike ride in the park. We were all starving and this stuffed sandwich REALLY hit the spot.  
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​I found this recipe for a stuffed summer sandwich on the Williams Sonoma website and it just screamed summer picnic to me.  I put the entire sandwich together the night before our bike trip and Saturday morning before we left, I took it out and sliced it and packed it into the cooler.  I also packed some cherries and our dark chocolate oatmeal bars and we were off for a great adventure in the park.  
Stuffed Sandwich
1 jar roasted red bell peppers
1 round loaf Italian bread
1 can pitted black olives, drained
1 garlic clove
2 Tbs. olive oil
1/2 lb. thinly sliced baked ham or prosciutto
1 large ripe tomato, thinly sliced
1 cup packed fresh basil leaves or 4 to 6 leaves of red-leaf lettuce
​Place the bread on a cutting board and, using the tip of a serrated knife, cut a large circle in the top about 1/2 inch deep and 1 inch from the edge. Pull out the circle of crust; remove all of the bread attached to it to make a lid. Pull out all of the bread from the interior of the loaf, leaving a shell 1/2 inch thick. Set the bread shell and lid aside. (Reserve the pulled-out bread for another use.)
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​In a blender or food processor, combine the olives, garlic and olive oil and process until fairly smooth. Using a rubber spatula, spread the olive paste around the inside of the bread shell and on the underside of the bread lid. (Alternatively, mince the olives and garlic, place in a small bowl and stir in the olive oil to make a coarse paste. Spread the olive paste on the bottom of the bread shell.)  ​Line the bread shell with half of the ham.
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​Top with a layer of provolone cheese slices.  (I added this to the recipe because my family loves cheese.)
​Top with the roasted peppers.  I only put red pepper on half of our sandwich because not everyone in my family is a pepper lover.  
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​Add half of the tomato slices (which I left out) and a few basil leaves.
​Top with another layer of ham.
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​Replace the bread lid and press down lightly to compact the layers. 
​I wrapped my sandwich in plastic wrap and stored it in the refrigerator overnight.  
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​Cut into wedges and serve. Serves 6.
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​Picnics in the park - that is what summer is all about.
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​The next time you are heading out for a picnic - give this stuffed sandwich a try.  You can change it up and make it your own by adding your family's favorites.
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Ciao!
Click here for a printable version of this recipe
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