Layered Beef Mediterranean Loaf

This recipe for a Layered Beef Mediterranean sandwich is a nice addition to your next picnic.

RatingDifficultyBeginner

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Yields8 Servings
Prep Time20 mins

 2 cup (500 mL) thick and chunky salsa
 1 tbsp (15 mL) dried sweet basil
 ¼ cup (50 mL) canned, sliced pimientos (drained)or grilled sliced onion
 ½ cup (125 mL) sliced, pitted ripe olives
 1 loaf of focaccia
 ½ lb (250 mL) cooked roast beef or deli roast beef (2 cups/500 mL), very thinly sliced
 1 cup (250 mL) finely shredded Mozzarella cheese

1

Combine salsa, basil, pimentos and olives in medium bowl; set aside.

2

Cut focaccia loaf in half across the middle. Leaving a 1-inch (2.5-cm) border, scoop out a 1/2-inch (1-cm) layer from the inside of each half. Spread salsa mixture evenly over both halves, including border. On the bottom half, layer half the cheese, all of the beef, and top with remaining cheese. Pack filling down slightly. Carefully invert the top half onto the bottom half. Press down firmly on the loaf and wrap tightly in plastic wrap.

3

Refrigerate loaf for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened. Serve sliced in wedges with your favourite salad OR to serve warm: wrap in foil and place in preheated 300°F (150°C) oven for 15 to 30 minutes until cheese melts.

Ingredients

 2 cup (500 mL) thick and chunky salsa
 1 tbsp (15 mL) dried sweet basil
 ¼ cup (50 mL) canned, sliced pimientos (drained)or grilled sliced onion
 ½ cup (125 mL) sliced, pitted ripe olives
 1 loaf of focaccia
 ½ lb (250 mL) cooked roast beef or deli roast beef (2 cups/500 mL), very thinly sliced
 1 cup (250 mL) finely shredded Mozzarella cheese

Directions

1

Combine salsa, basil, pimentos and olives in medium bowl; set aside.

2

Cut focaccia loaf in half across the middle. Leaving a 1-inch (2.5-cm) border, scoop out a 1/2-inch (1-cm) layer from the inside of each half. Spread salsa mixture evenly over both halves, including border. On the bottom half, layer half the cheese, all of the beef, and top with remaining cheese. Pack filling down slightly. Carefully invert the top half onto the bottom half. Press down firmly on the loaf and wrap tightly in plastic wrap.

3

Refrigerate loaf for 15 to 30 minutes (or overnight) between 2 plates with something heavy on top to keep the loaf flattened. Serve sliced in wedges with your favourite salad OR to serve warm: wrap in foil and place in preheated 300°F (150°C) oven for 15 to 30 minutes until cheese melts.

Layered Beef Mediterranean Loaf
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