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Tuscan Pressed Sandwich

May 22, 2010

Warmer weather is here and that means getting outside and enjoying nature.  Why not include a picnic too with family and friends?  This TUSCAN PRESSED SANDWICH along with an array of different salads will have you picnicking on a more frequent basis.

1 large red bell pepper, thick Julianne slices
12 ounce salami, thinly sliced
12 ounces provolone cheese, thinly sliced
2 tablespoons balsamic vinaigrette
1 tablespoon extra virgin olive oil
4 tablespoons Portobello Tapenade (Directions in Food and Beverage section)
1 loaf Italian bread

1.   In a skillet, saute the bell pepper with olive oil.  When done set aside.

2.  Cut bread across in half and remove the inside of both the top and bottom halves.  On the bottom half, drizzle vinaigrette around the entire area and the spread the Portobello Tapenade across.

3.  Add the salami and then the cheese.  Top off with bell peppers.  Put on the top half of the bread.

4.   Wrap in a brown paper bag and tie twine around to hold together.  Put under a heavy object like books or weights.

SERVERS: 4-6  |  TIME: 15 minutes

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