Giant Garden Grinder Sandwich

 
1 recipe of Old World Big Loaf
1 recipe of Herbes de Provence Dressing
4 cups spinach, triple washed, destemmed, and patted dry
1 small summer squash, thinly sliced
1 small zucchini, thinly sliced
4-5 Roma tomatoes, thinly sliced
1/2 of a recipe of the Italian Style Hot Pepper Almond Cheese
1 small Vidalia onion, thinly sliced
1 cup Cubanelle pepper or green pepper, destemmed, deseeded, and thinly sliced
1 cup red pepper, destemmed, deseeded, and thinly sliced
 

Using a long serrated knife, slice the Old World Big Loaf in half, and place the top half of the loaf on a large plate with the cut-side facing up. Dividing evenly between the two halves, spread the Herbes de Provence Dressing over the cut-side of the bread, and then set the top half aside while assembling the sandwich. Begin by layering all of the spinach leaves on to the bottom half of the loaf. Next, in a circular pattern, layer the slices of summer squash, zucchini, and tomatoes. Thinly slice the Italian Style Hot Pepper Almond Cheese and carefully place the slices over the tomatoes. Then layer the onions and all of the peppers on top of the cheese. Replace the top half of the loaf and press down slightly on the sandwich. Place the giant sandwich on a large platter or plate and wrap it tightly in plastic wrap for transport. Cut the unwrapped giant sandwich into wedges or squares before serving.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett