"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for LAYERED SQUISH SANDWICH, by , is from Eating with WWW, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Jonsrud
Added: Friday, November 7, 2008


2 unsliced loaves Italian rustic style bread
cup olive oil
3 cloves garlic
2 teaspoons Italian seasoning, divided
pound deli roast beef
pound mozzarella cheese
pound provolone cheese
16 fresh basil leaves
2 tomatoes, thin sliced
pound salami
1 jar marinated artichoke hearts, drained and sliced
1 package (10 ounces) ready to serve salad baby greens
pound deli turkey
1 medium onion, thin sliced
Salt, pepper

Cut loaves in half horizontally; hollow out tops and bottoms, leaving -in. shells (save removed bread for another use). Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of the roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, turkey and onion. Repeat layers.

Season with salt and pepper and remaining Italian seasoning. Drizzle with remaining oil mixture. Replace bread tops.

Wrap tightly with plastic wrap.

Place in fridge with heavy book on top (phone book works well).

Refrigerate at least 4 hours before slicing.

Cooks notes:
Drain and dry all wet ingredients well.
Holds very well.




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