Sandwiches are among our favorite meals, especially those made in hollowed-out loaves that shift the balance of taste to layered fillings. Though I usually put together a version of this sandwich using a large sourdough round, I was wooed by Costco’s double-pack Rosemary Olive Oil loaves (rectangular). We weren’t disappointed with this mouth-watering detour. As an added bonus, the scooped out bread is heading for a breakfast casserole.

Roasted Red Pepper & Bacon Rosemary Loaf Sandwich

2-1 lb Rosemary Olive Oil loaves (or a large sourdough round)

olive oil

8 slices deli turkey

4 slices Havarti cheese

1/4 cup sliced Kalamata olives

1-16 oz jar roasted red bell peppers, drained and divided

8 slices deli ham

4 slices cheddar cheese

1/4 cup pepperoncinis, sliced

8 slices turkey bacon, fried

2 tbsp balsamic vinegar

Dijon mustard (optional)

1) Cut off top 1″ of each loaf; reserve top; hollow out loaf (I slice it out in 1″ squares), leaving a 1/2″ outer shell

2) Fill each of two loaves as follows: a swirl of olive oil in bottom, 4 slices deli turkey (overlapped), 2 slices Havarti cheese, 1/8 cup Kalamata olives, 4 oz roasted red peppers (sliced open and laid flat), 4 slices deli ham (overlapped), 2 slices cheddar cheese, 1/8 cup pepperoncinis, 4 oz roasted red peppers (sliced open and laid flat), 4 slices turkey bacon; drizzle balsamic vinegar over top (Note: if you use one large sourdough round, you can either use each of the ingredients in its entirety as you layer upward or employ the portions listed for the two rosemary loaves and repeat the process for one very-many-layered sandwich)

3) Place reserved bread tops on loaves, press down, and snugly wrap each loaf in plastic wrap; refrigerate at least 1 hour (up to 8 hours)

4) Slice loaves and serve with Dijon mustard, if you like

Serves: 4-6

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/27/12.