Traveler Sandwiches W/Sun-Dried Tomatoes Recipe - Cooking Index
Traveler Sandwiches W/Sun-Dried Tomatoes Recipe - Cooking Index
| Filling | ||
| 1/2 cup | 118ml | Oil-pk tomatoes - drain (oil |
| 1/2 cup | 118ml | Black olives - pit and chop |
| 1/2 cup | 118ml | Pimientos; drain - 4oz jar |
| 2 tablespoons | 30ml | Capers - partially mashed |
| 3/4 | Watercress - chop (retain 1/4 | |
| The bunch for dressing) | ||
| 1 | Anchovies - mince | |
| Dressing | ||
| 1/4 cup | 59ml | Oil from tomatoes |
| 1 | Lemon - juice only | |
| Watercress from above; mince | ||
| 3 tablespoons | 45ml | Parsley; minced |
| 1 | Baguette |
Divide 1 baguette into four sections and slice in halves, horizontally. Hollow out the centers slightly and mix bread crumbs into filling. Spoon dressing evenly over bread halves. Heap filling over halves.
Press halves together and wrap each portion tightly in aluminum foil. Keeps for up to 6 hours without refrigeration.
Source:
McCall's August 1993 Happy Charring
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.