The inspiration for this hearty supper sandwich comes from way down yonder in New Orleans. The great-tasting tomatoes essential to its colour and flavour come from the sun-drenched farmlands of Southern Ontario. Make it ahead if you wish and wrap in foil ready to bake in the oven for a quick mid-week summer supper or to heat on the barbecue.
Preparation Time:
Cooking Time:
Servings: 6
Ingredients
- 4 Ontario Tomatoes
- 3 tbsp (45 mL) butter
- 2 cups (500 mL) sliced Ontario Mushrooms
- 1⁄2 cup (125 mL) chopped sweet Ontario Peppers
- 2 cloves Ontario Garlic, minced
- 2 Ontario Green Onions, thinly sliced
- 1 round crusty Italian loaf (about 10-inches/25 cm) diameter)
- 170 g Black Forest ham (shaved)
- 2 tsp (10 mL) Dijon mustard
- 250 g Ontario Provolone Cheese, sliced
- Salt and pepper, to taste
- 1 tbsp (15 mL) each chopped fresh Ontario Parsley Leaves and Ontario Basil Leaves
Instructions
Thickly slice tomatoes; discard seeds and liquid. Set aside in bowl.
In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Add mushrooms, peppers and garlic, cook stirring occasionally for about 5 minutes or just until softened. Stir in green onions; cool 5 minutes.
Meanwhile, cut loaf in half horizontally. Cut out bread centres leaving a 1-inch (2.5 cm) edge and a 1/2-inch (1 cm) deep cavity (reserve bread centres for another use).
Spread mushroom mixture in cavity of bottom half. Arrange ham evenly over top; spread with mustard. Top with cheese slices and arrange tomatoes over top. Season with salt and pepper.
In small bowl, blend parsley and basil with remaining butter; spread evenly in cavity of upper half. Fit both halves neatly back together. Wrap completely in foil. Place on barbecue over medium heat 350°F (180°C); grill covered, for 20 minutes or until heated through. Or bake in 350°F (180°C) oven 20 minutes. Cut into wedges and serve.
Nutritional information
1 Serving
- PROTEIN: 23 grams
- FAT: 19 grams
- CARBOHYDRATE: 37 grams
- CALORIES: 402
- FIBRE: 3 grams
- SODIUM: 1120 mg
In season