| Cuisine: Italian | Type: Sandwich | Serves: |
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Source:
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Gourmet Magazine/1987 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3/4 stick of butter 1/2 cup packed, fresh basil leaves 1/4 cup extra virgin olive oil 1/4 cup Kalamata olives or other brine-cured olives, pitted 1/3 lb thinly sliced provolone cheese, the slices halved 1/4 cup chopped, drained marinated artichoke hearts 1/4 lb thinly sliced salami, slices halved 1 red bell pepper, roasted and peeled 1 loaf French-style bread |
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Instructions:
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1. Cut top quarter (be sure to leave 3/4 of the loaf on the bottom) off bread and remove soft crumbs from top and bottom shells, leaving shells 1/2-inch thick. Spread butter on insides of shells. 2. In blender, purée the basil, reserved bread crumbs, oil, olives and salt and pepper to taste. 3. Assembly of sandwich in order: 4. Fit half the provolone slices in bottom shell; spread provolone with about 1/3 of the basil mixture; top basil mixture with half of the artichoke hearts. artichoke hearts half of the salami slices spread half the remaining basil mixture roasted bell pepper. remaining salamii spread remaining basil mixture rest of artichoke hearts provolone slices. 5. Fit shells together; press firmly. Wrap tightly in foil; chill for 1 hour. Cut and rewrap in wax paper or plastic wrap. Can be made up to 24 hours in advance. |
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Related recipes:
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None |
2001-03-10