Traveler Sandwiches W/sun-dried Tomatoes Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
FILLING,
1/2 cup: Oil-pk tomatoes, drain (oil reserved), slice
1/2 cup: Black olives, pit and chop
1/2 cup: Pimientos, drain, 4oz jar
2 tbsp: Capers, partially mashed
3/4 bunch: Watercress, chop (retain 1/4 of the bunch for dressing)
2 ounce: Tin anchovies, mince
DRESSING,
1/4 cup: Oil from tomatoes,
1: Lemon, juice only
x Watercress from above, mince
3 tbsp: Parsley, minced
1: Baguette,
Directions:
Divide 1 baguette into four sections and slice in halves,
horizontally. Hollow out the centers slightly and mix bread crumbs
into filling. Spoon dressing evenly over bread halves. Heap filling
over halves. Press halves together and wrap each portion tightly in
aluminum foil. Keeps for up to 6 hours without refrigeration. (wrv)
Source from luhu.jp
horizontally. Hollow out the centers slightly and mix bread crumbs
into filling. Spoon dressing evenly over bread halves. Heap filling
over halves. Press halves together and wrap each portion tightly in
aluminum foil. Keeps for up to 6 hours without refrigeration. (wrv)
Source from luhu.jp