Stuffed Sandwich

​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.  

​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.)

​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.

​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.  

​Add half of the tomato slices (which I left out) and a few basil leaves.

​Top with another layer of ham.

​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.  

​Cut into wedges and serve. Serves 6.

​Picnics in the park - that is what summer is all about.

​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.

Ciao!

Click here for a printable version of this recipe