Monday, July 25, 2011

Baked Italian Sandwich

When you're in a hurry, this make ahead sandwich will save the day! In winter, serve with a good hot soup. In summer, serve with pasta salad. Yumm and done!

Baked Italian Sandwich

1 (16-ounce) loaf Italian bread (or other bakery rustic bread such as Foccacia or Cibatta)
Extra virgin olive oil
Fresh ground black pepper
Red pepper flakes, optional
Sliced turkey pepperoni
Sliced sweet onion (Vidalia, in season)
3 – 4 large tomatoes, sliced
Mozzarella cheese slices
Green pepper, sliced into rings
Banana pepper rings
Fresh basil leaves, shredded
1 teaspoon dried oregano

Preheat oven to 350 degrees.

Slice bread in half horizontally. Drizzle each half with olive oil (use plenty, don’t be stingy) and sprinkle lightly with salt and pepper. Add red pepper, if desired.

Layer remaining ingredients in order given on bottom half of bread. Replace top of bread and wrap tightly in aluminum foil. Bake for 30 to 40 minutes – just until cheese melts and oozes. Remove from oven, cool slightly before slicing across into 4 - 6 individual sandwiches. Serve immediately. Yield: 4 – 6 servings.

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