and Roasted Vegetable Sandwich Loaf
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe was provided by Cindy Hartlin from Oakville,
md Red bell pepper, cut into 12 pieces
1 md Yellow bell pepper, cut into 12 pieces
1 c Whole mushrooms, cut in half
1 tb Olive or vegetable oil
2 tb Chopped fresh parsley
2 tb Mayonnaise or salad dressing
2 c Diced cooked chicken
1/2 c Mayonnaise or salad dressing
1/4 c Basil pesto
1 Uncut oblong loaf (15 - 16 oz) Italian bread
1 Container (9 oz.) soft cream cheese with chives
Fresh herbs and herb flowers if desired
jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with cooking
Toss bell peppers and mushrooms with oil in pan.
uncovered 15 to 20 minutes or until crisp-tender.
15 minutes to chill.
chopped vegetables, parsley and 2 tablespoons mayonnaise.
Mix chicken, 1/2 cup mayonnaise and pesto.
bread lengthwise into 4 layers.
bottom layer on plate or tray.
with half of the pesto filling.
vegetable filling over bread layer.
with remaining pesto filling.
with remaining bread layer.
cream cheese over outside of sandwich loaf.
at least 1 hour before serving.
loaf with fresh herbs.
into 8 slices, cut each slice in half and store covered