- Ingredients
- 1 10-inch (25 cm) round Italian Bread
- 2 tbsp (30 mL) light Mayonnaise
- 1 tbsp (15 mL) Basil Pesto
- 2 cups (500 mL) shredded Romaine lettuce
- 1 large Tomato, thinly sliced
- 8 hard-cooked Eggs, sliced
- ½ cup (125 mL)Sun-dried Tomatoes in oil, drained and chopped (optional)
- 1 cup (250 mL) sliced Black Olives
- 1 cup (250 mL) shredded Mozzarella cheese
- 1 small Red Onion, sliced
- 6 slices of deli or roast Turkey Breast
- Directions
- Cut top one-third off the loaf of bread and set aside. Scoop out some of the bread inside to form a “bread bowl”, leaving about 1-inch (2.5 cm) thick walls. Spread mayonnaise and basil pesto on the inside surfaces of both the top and bottom of the loaf. Layer lettuce in the bottom, then top with sliced tomato, eggs, sun-dried tomatoes (if using), olives, Mozzarella cheese, onion and turkey breast; cover with the top of the loaf. Wrap the sandwich well with plastic wrap and place in the fridge. Place a large plate over the top of the sandwich and weigh it down with something heavy, such as canned beans. Refrigerate for 3 hours or overnight. Cut into six wedges and serve.
- Tip
- Recipe courtesy of Egg Farmers of Canada.
