|
Makes 8 servings
Fig-Olive Filling:
8 ounces (1 pkg.) Blue Ribbon Orchard Choice or Sun-Maid Mission
or Calimyrna Figs, stems removed
1/2 cup thinly sliced red bell pepper
1/3 cup pitted and chopped kalamata olives
1/3 cup thinly sliced red onion
1/3 cup olive oil
1/4 cup thinly sliced fresh basil (1 1/2 teaspoons dry basil)
1/4 cup fresh lemon juice
2 tablespoons each water and drained capers
Salt and pepper to taste
Sandwich:
1 round (24 oz.) sourdough, French or Italian bread, unsliced
1 pound assorted sliced deli meats and cheeses (turkey, ham,
provolone)
Thinly slice figs. Combine with remaining
filling ingredients; set aside. Cutting horizontally, remove
top third of loaf. Hollow out bottom portion of loaf, leaving
a 1-inch shell. Pack filling into bottom of loaf, reserving
about 3 tablespoons of liquid. Brush liquid on cut side
of top. Layer sliced meats over filling. Replace top of bread
loaf. Wrap in airtight plastic bag. Place loaf upside down
in refrigerator. Weight with 5-pounds (e.g. bag of sugar)
and refrigerate for 3 to 12 hours. To serve, turn up-right
and cut into wedges.
|
| 
Easy
Mediterranean Picnic Sandwich