More Great Recipes: Vegetarian

Vegatarian Submarine Sandwich

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Member since 2007

Serves | Prep Time | Cook Time


3 ounces package of cream cheese, softened
2/3 cup creamy Italian dressing
1 1/2 teaspoons dijon mustard
1 French bread loaf
1/3 cup butter, softened
12 cherry tomatoes, quartered
1 green bell pepper, sliced
4 ounces muenster cheese, cut in 1/4 inch cube
1/4 cup onion, chopped
1/3 cup ripe olives, sliced
1 cup alfalfa sprouts

In a bowl with a fork, stir the cream cheese until fluffy. Stir in the dressing and mustard until smooth, set aside. Slice off the top third of the bread, cutting lengthwise. Pull out the crumbs from the bottom and top section, leaving a 1/2 inch shell. Reserve the crumbs for another use. Spread inside of the bread shell with this butter; set aside. In another bowl, lightly toss the cherry tomatoes, green bell pepper, muenster cheese and onion with 2/3 cup of the dressing mixture until well coated. Pack into the bottom section fo the bread loaf. Sprinkle olives over the veggie mixture. Top with the sprouts. Spoon the remaining dresing. Close the sandwich. Wrap in foil and chill for at least 2 hours or up to 8 hours.

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