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12 ounces Italian bread, cut in half lengthwise
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Dressing
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1/3 cup Pompeian Extra Virgin Olive Oil
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2 tablespoons Pompeian Red Wine Vinegar
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1 tablespoon Dijon mustard
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1 tablespoon fresh, chopped rosemary or 1 teaspoon dried rosemary leaves, crumbled
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2 medium garlic cloves, minced
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Salt and pepper to taste
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1/8 teaspoon dried pepper flakes, optional
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1/2 cup chopped, fresh basil or 2 1/2 tablespoons dried basil leaves.
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Filling
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1 cup thinly sliced leftover cooked turkey or chicken (about 5 ounces)
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1 large tomato, thinly sliced
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4 slices Monterey Jack cheese with peppers, provolone, or mozzarella (about 3 ounces total)
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