Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Round bread loaves, 6-7 inch
-across
1/4 c Pesto or olive paste
4 To 6 oil-packed, sun-dried
-tomatoes, drained and
-coarsely chopped
1 cn Chick peas(16oz); rinsed and
-drained
1 Jar roasted peppers (4oz);
-drained and chopped
1 cn Mussels (2oz)
4 To 8 anchovy filets; minced
4 ts Capers
2 Ripe tomatoes; thinly sliced
2 bn Watercress; rinsed and
-stemmed

With a sharp serated knife, cut out a circle int he top of the bread
and remove it. With your fingers, remove as much of the bready
interior as possible. (Save it to make bread crumbs) Spread 1
tablespoon pesto around the inside of a hollowed out bread. Scatter a
quarteer od the sun0dried tomatoes on the bottom, and 1/2 cup of the
chickpeas over that. Top with a quarter of the roasted peppers,
amoked mussels and anchovies, 1 teaspoon of capers, a few tomato
slices and a quarteer of the watercress leaves. Repeat the layers,
beginning with the pesto. Place the bread cap on the filled bread
and wrap in aluminum foil. Hollow out, fill and wrap the second loaf.
Refrigerate for at least 1 hour or as long as 24 hours. To serve,
unwrap the loaves and cut into wedges.

Nutritional info per serving: 398 cal; 15g pro, 68g carb, 8g fat (17%)

Source: The Monday-Friday Cookbook by Michelle Urvater Miami Herald,
2/15/96 format by Lisa Crawford, 7/7/96

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