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Title:   Sort of a Hero Sandwich

Nutrition facts

Serving Size 1/8 recipe
Amount per serving
Calories 311 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 5g 8%
  Saturated Fat 0g 0%
Cholesterol 1mg 0%
Sodium 668mg 28%
Total Carbohydrates 59g 20%
  Dietary Fiber 7g
Protein 13g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.


Description:

Serves 8
To transport this sandwich, place it on a round board or flat plate, and wrap tightly in plastic. Unwrap and slice just before serving.
 
 
1large round loaf bread
 
6large portobello mushrooms, stems trimmed to 1/2 inch
 
Olive oil, for brushing
 
Salt and freshly ground black pepper
 
1large fennel bulb, thinly sliced
 
7medium tomatoes, cored and sliced
 
1small red onion(4 ounces), peeled, thinly sliced, and rings separated
 
2large yellow peppers, roasted, peeled, and cut lengthwise into thick slices
 
6cups fresh basil leaves, washed
 
Creamy Tomato Dressing
 
 1.   Cut bread in half horizontally. Using a short serrated knife, carve out insides of bread, in whole pieces if possible. Using a long serrated knife, thinly slice inside pieces. Cover; set aside. Pull out any remaining bread from crusts, leaving 1/4-inch bread border. Cover crusts; set aside.
 
 2.   Thinly slice mushrooms. Heat a grill to medium hot, or place a grill pan over high heat. Brush mushrooms with olive oil; sprinkle with salt and pepper. Grill until tender, 2 to 3 minutes per side.
 
 3.   Brush fennel with oil; sprinkle with salt and pepper. Grill until tender, 3 to 4 minutes per side.
 
 4.   Arrange filling in bottom of bread: First, cover with half the tomatoes, then half the onions. Sprinkle with salt and pepper; drizzle with 3 tablespoons dressing. Cover with 1 cup basil, and top with a layer of sliced bread. The second layer is made up of half the mushrooms, then salt and pepper, dressing, basil, and bread. The third layer is peppers, salt and pepper, dressing, basil, and bread. The fourth layer is the remaining mushrooms, salt and pepper, dressing, basil, and bread. The fifth layer is fennel, salt and pepper, dressing, basil, and bread. The last layer is the remaining tomatoes, onions, salt and pepper, dressing, and basil.
 
 5.   Place top of bread on bottom half, enclosing vegetables. Wrap with plastic; weight with heavy books. Let stand 45 minutes.
 
 6.   Unwrap sandwich. Using a large serrated knife, cut into eight wedges.
 
  Per serving: 311 calories, 5 g fat, 1 mg cholesterol, 59 g carbohydrate, 668 mg sodium, 13 g protein, 7 g dietary fiber.


last edit by blozzom, 9/5/2006 6:06:54 PM

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