What you'll need:
1 large round loaf bread
6 large portobello mushrooms, stems trimmed to 1/2 inch
Olive oil, for brushing
Salt and freshly ground black pepper
1 large fennel bulb, thinly sliced
7 medium tomatoes, cored and sliced
1 small red onion, (4 ounces), peeled, thinly sliced, and rings separated( I used green onions from the garden)
2 large yellow peppers, roasted, peeled, and cut lengthwise into thick slices ( I didn't bother peeling mine and just baked them in the oven for 25 min on 385)
6 cups fresh basil leaves, washed (I just used a 2 oz. package and had plenty seriously 6 cups???)
Creamy Tomato Dressing:
3 tomatoes crushed
1/4 cup cottage cheese
2 tablespoons fresh marjoram ( I had dried on had so I used that and just cut it down to 1 tablespoon)
3 tablespoons of lemon juice
salt and pepper
First cut the bread horizontally and carefully remove the inside. Try leaving it as whole as possible. You'll be slicing it in a minute.
The best part was topping the sandwich with the top of the loaf and then cutting in right in half. Look at those layers!
Grade: A+. It was tangy and filling, and wonderful. The recipe suggests cutting it into 8 pieces and serving it at a party. For us, it was just dinner. The recipe calls for about double the ingredients of what I needed. So I'm going to the store to get another loaf of bread, and I should have enough to make 2!
Possible changes for next time: Pesto would be amazing on this. It was just fine with no cheese (the cottage cheese in the dressing is only a 1/4 of a cup, so not bad there) but it would be great with sliced provolone, or Swiss-if you like Swiss. I think next time I'll skip the creamy tomato dressing, and just do a layer of tomatoes, and add pesto as the dressing, or dipping sauce. This would be good dipped in oil and vinegar too.