Portable Hiking Sandwich

2018-08-18
  • Yield : 4 servings
  • Prep Time : 15m
  • Ready In : 15m
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Ingredients

  • 1 round loaf country-style crusty bread (about 1 pound)
  • 1/2 cup pesto sauce (purchased or homemade)
  • 1/2 pound thinly sliced prosciutto, top-quality ham, or smoked turkey
  • 1/2 pound thinly sliced Parrano cheese, Monterey Jack, or provolone
  • 2 large red bell peppers, roasted, peeled and cut into wide strips; or 1 jar roasted
  • red bell peppers
  • 2 ripe tomatoes, sliced

Method

Step 1

Place the loaf of bread on a board and with a sharp knife, cut a large circle in the top of the bread, about 1-inch in from the edge, creating a ?lid?. Remove lid and pull out insides of bread from both base and lid, creating a bread ?shell?. (Reserve pulled-out bread for breadcrumbs or to feed the birds!). Spread about 2/3 of the pesto sauce over the inside of the bread base, covering as evenly as possible. Spread the remaining pesto on the underside of the bread lid. Layer 1/3 of the sliced meat in the bottom of the bread base, tucking it into the sides. Top with 1/2 of the sliced cheese, then 1/2 of the peppers, then half the tomato slices. Repeat layers, ending with the final 1/3 of the meat on top. Be sure to tuck meat, cheese, and vegetables into the sides of the bread base as well as in the center.

Step 2

Replace the bread lid so it lines up with the cut marks. Wrap the sandwich in plastic or a bandana, sealing tightly so it holds together. To serve, cut the sandwich into 4 wedges with a sharp knife.

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