Layered Beef Picnic Sandwich

1 round loaf of crusty French or Italian bread (10 - 12 inch diameter)

1 small container herbed cream cheese

1 jar roasted red peppers, rinsed

6 leaves red leaf lettuce

3/4 lb. deli roast beef, sliced thinly

1/2 lb. provolone cheese sliced

2 t. olive oil

2 t. balsamic vinegar

Cut top from bread and hollow out most of the inside, leaving i-inch thick shell.

Spread all the cut surfaces of the bread with the herbed cream cheese.

Layer with half of the cheese, beef, lettuce and peppers.

Sprinkle 1 t. of oil and 1 t. vinegar over peppers.

Repeat the layers and sprinkle with the remaining oil and vinegar.

Replace the top on the loaf and wrap tightly with plastic wrap.

Refrigerate at least 2 hours or up to 8. Unwrap and cut into wedges to serve.

Tip from the cook at the Texas Beef Council: You may substitute 4 small individual round loaves for the single large loaf. Just divide the ingredients between them.