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Sourdough Sandwich

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Course: Bread, Game Day, Main Course
Cuisine: Mediterranean
Keyword: Bread
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8
Author: Meggen

Ingredients

  • 1 unit large sour dough boule
  • 1 unit large garlic clove sliced in half
  • 3 TBSP fruity olive oil
  • ¼ lb salami
  • ¼ lb Virginia ham
  • 1 jar olive tapenade small
  • 1 jar roasted red peppers drained and patted dry
  • 1 cup fresh greens washed and dried
  • 1 unit small tomato sliced
  • 1 unit large ball of buffalo mozerella sliced

Instructions

  • Carve out the center of the boule, reserve to the top for later- see photo.
  • Rub the clove of sliced garlic inside the cavity of the sourdough and brush the interior lightly with olive oil.
  • Begin layering the boule with the ham or salami, then follow with cheese, greens, peppers, tapenade, tomatoes, finishing with cheese and meat. You can drizzle a bit more olive oil inside if you'd like.
  • Replace the top of the boule. Wrap tightly in foil and plastic wrap. Place in the fridge overnight or for at least 8 hours.
  • To serve: Slice the boule in half and then into quarters and eighths as you would a pie. Serve with fresh fruit, cold beer or a glass of dry white wine- preferably in a riparian setting.