Ingredients:
1 Sourdough bread, round loaf
1/4 cup Balsamic vinegar
1 tbsp Olive oil
1 tsp Oregano, whole,dried
1 tsp Parsley, freeze-dried, dried
1 tsp Pepper
2 Cl Garlic, minced
1 cup Mushrooms, sliced, fresh
6 slice Tomatoes, 1/4" thick
2 slice Purple onions, 1/4" thick
2 cup Zucchini, shredded
8 oz Turkey slices, lean
6 oz Mozzarella cheese, part skim
Instructions:
Recipe by: Janet Hall - Light and Easy Cooking
Slice bread in half horizontally, using an electric or serrated
knife. Carefully remove soft bread from inside each half, leaving 1/2
inch-thick shells. Set aside; reserve soft bread for another use.
Combine vinegar and next 5 ingredients in shallow baking dish; add
mushrooms, tomato slices, and onion rings. Let stand 15 to 20 minutes.
Drain with a slotted spoon, reserving marinade. Brush marinade
evenly inside each bread cavity. Spoon 1 cup zucchini into bottom
half; arrange half of mushroom mixture over zucchini. Layer with 4
turkey slices and 3 cheese slices. Repeat layers with remaining
zucchini, mushroom mixture, turkey, and cheese. Top with remaining
half of loaf. Wrap loaf securely in aluminum foil-chill until ready
to serve. To serve, unwrap and slice loaf into wedges.
Servings: 8
|
