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Categories:
Bread balsamic vinegar olive oil oregano parsley flakes pepper garlic mushrooms tomatoes red onion zucchini lean turkey Mozzarella cheese
Viewed: 29 - Published at: 8 years agoIngredients
- 1 (16 ounce) round loaf sourdough bread
- 14 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes
- 14 teaspoon pepper
- 2 garlic cloves, minced
- 1 cup sliced fresh mushrooms
- 1 large tomatoes, sliced
- 2 red onion rings, separated into 1/4-inch rings
- 2 cups shredded zucchini
- 8 ounces lean turkey, sliced
- 6 ounces part-skim mozzarella cheese, sliced
Method
- 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; reserve soft bread for another use.
- Combine vinegar and next 5 ingredients in a shallow baking dish; add mushrooms, tomato slices, and onion rings.
- Let stand 15 to 20 minutes.
- Drain with a slotted spoon, reserving marinade.
- Brush marinade evenly inside each bread cavity.
- Spoon 1 cup zucchini into bottom half; arrange half of mushroom mixture over zucchini.
- Layer with 4 turkey slices and 3 cheese slices.
- Repeat layers with remaining zucchini, mushroom mixture, turkey, and cheese.
- Top with remaining half of loaf.
- Wrap loaf securely in heavy-duty aluminum foil, and chill until ready to serve.
- To serve, unwrap and slice loaf into wedges.
