Egg Muffuletta Sandwich

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 10 inches round italian bread
• 2 tablespoons light mayonnaise
• 1 tablespoon basil pesto
• 2 cups shredded lettuce
• 1 large tomato, thinly sliced
• 8 hard-cooked eggs, sliced
• 1/2 cup sun-dried tomato packed in oil, drained and chopped
• 1 cup sliced black olives
• 1 cup mozzarella cheese, shredded
• 1 small red onion, sliced
• 6 slices deli turkey or 6 slices roast turkey breast

Recipe

• 1 cut top-third off loaf of bread and set aside. scoop out some of the bead inside to form a 'bread bowl"; leaving about 1-inch thick walls.
• 2 spread mayo and basil pesto on the inside surfaces of both the top and bottom of the loaf.
• 3 layer lettuce in the bottom, then top with sliced tomatoes, eggs, sun-dried tomatoes, olives, mozzarella cheese, onion and turkey breast; cover with the top of the loaf.
• 4 wrap the sandwich well with plastic wrap and place in the fridge.
• 5 place a large plate over the top of the sandwich and weigh it down with somthing heavy such as a can of beans.
• 6 refrigerate for 3 hours or overnight. cut into wedges and serve.
• 7 tip: make croutons using the leftover bread. preheat oven to 350°f cut bread into cubes and toss with 1 tablespoons olive oil and 1 tablespoons parmesan cheese. spread on a baking sheet and toast for 10 minutes or until bread is golden brown.