Keith's Dagwood

May 23, 2004

1 (16-ounce) round loaf bread (multi-grain, sourdough or another firm loaf)

1/4 cup balsamic vinegar

1 tablespoon olive oil

1 teaspoon dried whole oregano

1 teaspoon dried parsley flakes

1/4 teaspoon pepper

2 cloves garlic, minced

1 cup fresh mushrooms, sliced

6 (1/4 inch thick) tomato slices

2 (1/4 inch thick) red or Vidalia onion slices, separated into rings


2 cups shredded zucchini

8 (1-ounce) slices lean turkey

6 (1-ounce) slices provolone or mozzarella cheese

Combine vinegar and next five ingredients in a shallow baking dish; add mushrooms, tomato slices and onion rings. Let marinate for 15 to 20 minutes.

Slice bread in half horizontally, using an electric or serrated knife. Carefully remove soft bread from inside each half, leaving 1/2-inch-thick shells. Set aside.

Remove vegetables with a slotted spoon or fork to a plate or wax paper, reserving marinade. Brush marinade evenly inside each bread cavity. Spoon 1 cup zucchini into bottom half of bread; arrange half of vegetable mixture over zucchini. Layer with four turkey slices and three cheese slices. Repeat layers with remaining zucchini, vegetables, turkey and cheese. Top with remaining half of loaf.

Wrap loaf securely in heavy-duty aluminum foil and chill until ready to serve. Unwrap and slice loaf into eight wedges.

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