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Margaret's Hot Bandanas Recipe

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This recipe for Margaret's Hot Bandanas is from St. Augustine & St. Johns County Board of Realtors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 - 7 oz. jar pitted Kalamats olives, drained and sliced
1-1/2 cups diced white onion
1 pound chopped tomatoes
1/2 pound grated Parmesan cheese
4-5 cloves garlic chopped
2 tsp. pepper
2 tsp. dried basil
1/4 cup red wine vinegar
1/3 cup olive oil
10-12 Chicago hard rolls
4 Tbsp. soft butter
4 fresh basil leaves, crumbled

Directions:
Directions:
Mix the olives, onion, tomatoes and cheeses in a large bowl, set aside.
Blend garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking (dissolve salt in vinegar first, then add other ingredients). Pour this mixture over ingredients in large bowl and toss gently. Set aside.
Prepare each roll by cutting a shallow plug hole 2 inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled out bread can be saved to make bread crumbs or feed the birds.
Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. Bake at 375 degrees for 30 minutes. Unwrap (but still leave sitting up on foil) and bake additional 10-15 minutes (I like crunchy tops). Serve immediately.

 

 

 

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