FIESTA LOAF

Fiesta Loaf image

When planning a camping trip a few years back, I looked for recipes that could be made ahead of time for quick eating later. This filling sandwich was the perfect solution.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

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Ingredients

1 round loaf (1 pound) sourdough bread
1/2 cup refried beans
4 ounces sliced Colby cheese
1 small sweet red pepper, sliced
4 ounces sliced Monterey Jack cheese
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small tomato, seeded and diced
1 cup shredded Mexican cheese blend
2 tablespoons ranch salad dressing
1 avocado, peeled and sliced
4 ounces sliced cheddar cheese

Steps:

Cut the top fourth off loaf of bread. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside. , Spread refried beans inside bottom of shell. Layer with the Colby cheese, red pepper, Monterey Jack cheese, chilies, olives and tomato. Gently press layers together to flatten as needed. , Combine cheese blend and ranch dressing; spoon over tomato. Top with avocado and cheddar cheese. Replace bread top and wrap tightly in plastic wrap. Chill.

Nutrition Facts : Calories 609 calories, Fat 34g fat (17g saturated fat), Cholesterol 73mg cholesterol, Sodium 1210mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 26g protein.