Stuffed Sandwiches
Looking for an alternative to a boring sandwich? Try this one out. It's more like a complete meal in your hand, and a way to introduce a few more veggies into your diet (and your kiddos' too). It's a fairly flexible recipe... change the meal by changing the ingredients you add. Try sourdough instead of pumpernickel. For a more "grown-up" sandwich, try adding roasted red peppers or sun-dried tomatoes...
Ingredients
- 1 pound round loaf pumpernickel bread, unsliced
- 1 pound deli-sliced turkey
- ½ pound deli-sliced cheddar cheese
- ½ pound deli-sliced Swiss cheese
- 1 each cucumber, thinly sliced
- 1 each red onion, thinly sliced
- 4-6 leaves green or red leaf lettuce
- 2 each roma tomatoes, seeded and chopped
- 1 can sliced black olives, drained
- 2 each carrots, shredded
- ¼ cup Italian salad dressing
Instructions
- Mix together tomatoes, black olives, carrots, and Italian dressing in a bowl; set aside.
- Cut the top inch off of the loaf of bread; set aside.
- Hollow out the remaining part of the loaf (use bread to make croutons, bread crumbs, or to serve with dip).
- Layer the sandwich with about 1/3 of the turkey, cheeses, lettuce, cucumber, onion, and tomato mixture.
- Repeat until you reach the top of the loaf, pressing down gently.
- Replace the top of the loaf. Wrap the entire sandwich in plastic wrap and refrigerate until serving.
- Serve with Tomato Basil Soup.
