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.