By 300 Sandwiches
I sent this off with E to work the other day. He’s been complaining that he’s been “severely under sandwiched” since he proposed. It’s not that he’s been under sandwiched! It’s just that I’ve been cooking other things!
I ate mine for dinner that night. Though I pressed it in the refrigerator during initial assembly, I highly recommend warming it up in an oven or toaster to toast the bread and warm the cheese a bit before eating. I warmed mine on our super duper panini press, and it warmed every inch of my soul from my frostbitten fingers to my tingly toes.
Or was that the space heater?
6 plum sized tomatoes
2 cloves garlic
3 tablespoons olive oil
1 tablespoon chopped parsley
1 round loaf of white or whole wheat bread (above, I used Italian semolina bread)
1 tablespoon fresh basil
4 or 5 slices into slices
2 cups arugula
3 tablespoons basil
3 to 4 slices mozzarella
salt and pepper to season
Roast tomatoes: in a small saucepan, boil water. Have a small bowl of cold water nearby. Carve an x into base of each tomato, then dunk in boiling water for a minute. Scoop out tomatoes and place in cold water. Peel off skin. Combine tomato, garlic, chopped parsley and olive oil in medium bowl. Place in oven and roast at 400 degrees for about 40 minutes or until tomatoes are soft. Remove from oven and let cool.
Cut a lid off the top of the loaf of bread, and set aside. Hollow out the round loaf of bread. Then layer arugula, then chicken, tomatoes, arugula, basil and mozzarella inside. Place lid of bread back on top of roll. Wrap in wax paper and tie with twine. Then wrap in aluminum foil. Place in refrigerator, and weight down under a cutting board and canned vegetables for a few hours. Remove when ready, cut into quarters or small triangles, and serve.
If you like a warm sandwich, warm up slices of shooter in a panini machine or in medium skillet on oven, until bread is slightly crust, then serve. Serves at least 4.