Layered Mediterranean Loaf
Ingredients:
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2 cup (500 mL) thick and chunky salsa
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1 tbsp (15 mL) dried sweet basil
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1/4 cup (50 mL) canned, sliced pimientos (drained)
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1/2 cup (125 mL) sliced pitted ripe olives
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1 (1 ) 10-inch round italian, sour dough or pumpernickel
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1/2 lb (259 g) deli or cooked roast beef (2 cups/500 ml) very thi
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1 cup (250 mL) finely shredded mozzarella cheese
Preparation:
Combine the first four ingredients in a medium bowl. Cut the loaf in half horizontally, leaving a 1-inch (2.5 cm) border, scoop out a 1/2-inch (1 cm) layer from the inside of each half. Spread the salsa mixture evenly over both halves, including the border. On the bottom half, layer half the cheese, allt he beef and the top with remaining cheese. Pack filling down slightly. Carefully invert the top half onto the bottom half. Press down firmly on the loaf and wrap tightly in plastic wrap. Store the loaf in the refrigerator for 15 to 30 minutes (or overnight) between to plates with something very heavy on top to keep the loaf flattened. Serve sliced in wedges with your favorite salad or to serve warm, wrap in foil and place in preheated 300°F (150°C) oven for 15 to 30 minutes or until cheese melts.
Courtesy of Beef Information Centre
www.beefinfo.org