Sat-Upon Sandwich
Fresh garden veggies, sliced deli meats and cheese, good French bread--these are the makings of a classic sandwich, but this one has a little twist. When you wrap and compress the assembled loaf—that is, weight it with, say, bricks and boards—the flavors blend intriguingly and the sandwich is easier to eat. Or skip the extra equipment and simply sit down on the sandwich! (Better yet, ask the kids to do this task; they’ll love it.)
Ingredients amounts and variations are up to you, but as recipe contributor Jane Odt of Minnetonka, Minnesota warns, "Don't use tomatoes or other squishables." Sounds like good advice!
Servings: 8
Ingredients:
1 loaf French bread
softened Organic Valley Butter
mayonnaise
chopped imported black olives
spinach leaves from the garden
Organic Prairie Roast Beef Slices
Organic Prairie Roasted Turkey Slices
Organic Valley Cheese Slices (Provolone, Mild Cheddar or Reduced-fat Monterey Jack)
thinly sliced green pepper rings
thinly sliced sweet onion rounds
salt and freshly ground black pepper to taste
Instructions:
Cut bread loaf in two horizontally. Spread both halves with butter. Combine mayonnaise with some chopped olives and spread this mixture on both bread halves. Layer remaining ingredients on the bottom half, in the order given above. Press down the ingredients with the top half. Wrap the whole loaf tightly in plastic wrap, then in aluminum foil.
Place sandwich on a chair and take a seat! (Or weight the sandwich with heavy objects.) The sandwich should be weighted 15-60 minutes.
Unwrap, slice, and serve.
Copyright by Terese Allen
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