Layered Mediterranean Loaf
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 2 cups thick & chunky salsa
- 1 tablespoon dried sweet basil leaves
- 1/4 cup canned sliced pimiento (drained)
- 1/2 cup sliced pitted ripe olives
- 1 loaf round italian bread or 1 loaf sourdough bread or 1 loaf pumpernickel bread (10 inches)
- 1/2 lb cooked roast beef or 1/2 lb deli roast beef, very thinly sliced (2 cups)
- 1 cup finely shredded mozzarella cheese
Recipe
- 1 combine the first 4 ingredients in a medium bowl.
- 2 cut the loaf in half horizontally.
- 3 leaving a 1-inch border, scoop out a 1/2-inch layer from the inside of each half.
- 4 spread the salsa mixture evenly over both halves, including border.
- 5 on the bottom half, layer half the cheese, all of the beef, and top with remaining cheese.
- 6 pack filling down slightly.
- 7 carefully invert the top half onto the bottom half.
- 8 press down firmly on the loaf and wrap tightly in plastic wrap.
- 9 store the loaf in the refrigerator for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened.
- 10 serve sliced in wedges with your favourite salad or to serve warm, wrap in foil and place in preheated 300 degree oven for 15 to 30 minutes until cheese melts.
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