Turkey & Roasted Red Pepper Sandwich

1. 1

   Cut off the top 2 inches of a sourdough bread loaf and reserve for the top of the sandwich.

2. 2

   Hollow out the bottom of the loaf, leaving a 1-inch border.

3. 3

   Reserve the pieces and use for something else later.

4. 4

   Drizzle the bottom half of bread with 2 tablespoons of the balsamic vinaigrette.

5. 5

   Layer 1/2 of turkey, 1/2 of red peppers (slice them into sheets) and 1/2 of cheese.

6. 6

   Repeat with the rest.

7. 7

   Place bacon on top.

8. 8

   Drizzle the remaining 2 tablespoons of balsamic vinaigrette on top.

9. 9

   Place the top half of bread on and mush it down a bit.

10. 10

    Wrap with plastic wrap and place in the fridge for a few hours.

11. 11

    Cut into 4 wedges.

12. 12

    Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.