ITALIAN SANDWICH LOAF

Italian Sandwich Loaf image

"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.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 12

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 shredded mozzarella cheese
1/2 cup grated Parmesan or Romano cheese

Steps:

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.

Nutrition Facts : Calories 286 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 751mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.