Layered Beef Picnic Sandwich
1 round loaf of crusty French or Italian bread (10 - 12 inch
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
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