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Italian Sandwich Loaf

 Italian Sandwich Loaf
"Served with a green salad, slices of this pizza-flavored sandwich make a terrific lunch or dinner," informs Eleanor Dunbar from Peoria, Illinois. The crispy bread is loaded with a hearty filling of Canadian bacon, pepperoni, cheese and more.
10-12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 loaves (8 ounces each) unsliced Italian bread
  • 6 tablespoons olive oil, divided
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 1 can (6 ounces) tomato paste
  • 1 package (6 ounces) Canadian bacon, chopped
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup grated Parmesan or Romano cheese

Directions

  • Cut 1/2 in. from the top of each loaf of bread; set aside. Hollow out
  • bottom portion, leaving a 1/2-in. shell (discard removed bread or
  • save for another use). Brush insides of shells and crust with 4
  • tablespoons oil. Place on a baking sheet. Bake at 350° for 5-10
  • minutes or until toasted.
  • In a 3-qt. saucepan, combine the tomatoes, tomato paste, bacon,
  • pepperoni, garlic, basil, oregano and pepper. Bring to a boil over
  • medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Remove
  • from the heat and stir in cheeses. Spoon into bread shells; replace
  • tops and brush with remaining oil. Bake 15 minutes longer or until
  • heated through. Yield: 10-12 servings.

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Italian Sandwich Loaf (continued)

Nutritional Facts: 1 slice equals 286 calories, 16 g fat (5 g saturated fat), 22 mg cholesterol, 751 mg sodium, 25 g carbohydrate, 2 g fiber, 11 g protein.