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Big Fat Tomato Sandwich

by Sue Doeden on Aug 22, 2011

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Course
Entree

Ingredients

  • 1 large round loaf of heavy bread
  • Herb Vinaigrette
  • 2 or more ripe, juicy tomatoes
  • 1 large yellow bell pepper, roasted, peeled and quartered
  • 4 ounces gouda, mozzarella, goat or other favorite cheese, sliced
  • Sea salt and freshly ground pepper

Instructions

  1. Slice the top third off the loaf of bread and set it aside. Pull out the inside. You can use it to make bread crumbs.
  2. Paint the inside of the bread with some of the dressing, then make layers of sliced tomatoes, pepper, and cheese.
  3. Bathe each layer with the dressing and season with salt and pepper to serve. This packs well if wrapped tightly.
  4. Add the top, press down, then cut into wedge.
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Salad

Herb Vinaigrette

Make your own herb vinaigrette from scratch. You can watch Sue prepare the dish in this clip from Lakeland Cooks!

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