Crusty country sandwich

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20 min


8 wedges

Crusty country sandwich

Andreas Trauttmansdorff


  • 3 whole roasted red peppers , store-bought or homemade
  • 2 large tomatoes
  • 1/2 head romaine
  • 1/2 bunch fresh basil
  • 1 9-in. round loaf crusty white bread , such as Calabrese
  • 4 tbsp creamy Caesar dressing
  • 140-g log creamy goat cheese
  • 500 g sliced deli roast beef
  • 250 g sliced cheese, such as cheddar or asiago


  • Pat peppers dry with paper towels. Slice into thick strips. Slice tomatoes into thick rounds. Stack romaine leaves, then slice into thin strips. Remove basil leaves from stems. Discard stems. Slice bread in half horizontally. Tear out soft bread centre, leaving a shell about 1 inch (2.5 cm) thick. Save torn-out bread for another use (see tip, below).
  • Spread top and bottom shell with caesar dressing. Spread goat cheese over bottom. Cover with peppers, then lay slices of beef overtop. Top with tomatoes, then basil leaves. Cover with cheese slices. Finish with romaine. Cover with top bread shell. Gently press down. Wrap tightly in plastic. Sandwich will keep well, refrigerated, 4 hours or up to 2 days. Flavour improves as it sits. Cut into wedges just before serving.

Nutrition (per serving)

  • Calories
  • 562,
  • Protein
  • 35.6 g,
  • Carbohydrates
  • 49.3 g,
  • Fat
  • 24.3 g,
  • Fibre
  • 3.8 g,
  • Sodium
  • 999 mg.

This super-size hero sandwich feeds a large crowd, tastes better as it sits and doesn’t go soggy – perfect for toting to a picnic.

Kitchen Tip

Toast bread torn from centre of loaf, then whirl in a food processor for homemade bread crumbs. Great in burgers, meat loaf, meatballs or stuffed tomatoes. Bread crumbs freeze well up to 2 months.

Packed To Go

Wrap whole sandwich tightly with plastic and refrigerate until cold before packing. Slice at the picnic or potluck.