Photo: Tina Cornett; Styling: Mary Lyn Hill Jenkins
Prep Time
9 Mins
Chill Time
2 Hours
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Whisk first 4 ingredients.

Step 2

Cut bread in half horizontally. Scoop out inside of bread halves, leaving 2-inch shells; brush inside with 3 tablespoons vinaigrette mixture. Layer lettuce and tomato in bottom half of bread, brushing tomato with remaining vinaigrette mixture. Layer cheese and next 3 ingredients over tomato. Cover with plastic wrap; chill 2 hours. (Place a large plate on top of sandwich, weighting it down with cans, if necessary, to compress sandwich.) Cut into wedges to serve.

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