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Recipes

Stuffed Bread Bowl Sandwich with Point Reyes Cheese
Rachelle Boucher

Serves 6-8

This is such a fun, creative recipe! The many layers of colors and flavors are hidden away inside a crisp artisan loaf, waiting to be revealed when the sandwich is sliced. Years ago, I made a large variety of these sandwiches with many different breads and fillings for an event for dynamic radio personality Dr. Dean Edell. He thought I just brought a bunch of loaves of bread until I began slicing! His guests loved the surprise and I loved that it was all “do ahead”. Try walnut cranberry bread with brie and strawberry, blue cheese, arugula and fig with grilled chicken, etc. Use any shape or flavor loaf to vary the recipe to your liking.

1 large loaf    artisan bread, ~ 1 pound
1 medium      red onion, sliced into ½ inch rounds
2 small          zucchini, sliced into ½-inch planks
1                   red or yellow pepper, seeded, cut into 6 strips
8                   Roma tomatoes, cut in half lengthwise, seeded
½ cup            olive oil
¼ cup            good quality balsamic vinegar
4 oz               Pt. Reyes Farmstead Toma cheese, sliced
½ cup            fresh basil leaves OR ½ cup pesto
8 oz               Pt. Reyes fresh mozzarella
1 cup             arugula
8 slices          dried Coppa
¼ lb               prosciutto, thinly sliced (~ 8 slices)
To taste         salt and pepper
                     Long, wooden skewers for each wedge while cutting

Heat grill or grill pan to medium-high. In a large bowl, toss onion, zucchini, pepper and tomatoes with the olive oil and vinegar. Season with salt and pepper. Grill vegetable pieces for 4 to 5 minutes on one side, turn and grill until cooked to your liking. Tomatoes and peppers should be grilled skin-side down. The skin should come off easily; discard the skins. Line a baking sheet with parchment paper and place vegetables on top to cool.

To make the bread bowl, cut top off of bread to make a lid, ½ to 1-inch thick.
Cut along sides of bread and scoop out excess bread, leaving ½-inch crust on bottom and sides. Layer ingredients beginning with a full layer of Toma, follow with vegetables, basil, mozzarella, arugula, Coppa, prosciutto, and a
scant drizzle of olive oil marinade. Repeat, but put the Toma on top. Top the bowl with the bread lid.

To serve, skewer the sandwich with long wooden skewers, one of each wedges, Cut into wedges to serve. Can be heated in 400° oven for 10 minutes, wrapped in foil.

 

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