Ingredients
- 2 LOAVES ITALIAN TWIST BREAD
- OLIVE OIL, EXTRA VIRGIN PREFERABLE
- 1 POUND FRESH SPINACH
- 2 TOES GARLIC, MINCED
- 1 SMALL ONION, THINLY SLICED
- 4 SLICES BACON, CUT-UP
- 1 8 OX. PHILADELPHIA CREAM CHEESE
- DASH TABASCO
- 1 TEASP. LEA & PERRINS
- SALT AND LEMON-PEPPER TO TASTE
- 1/2 POUND MOZZARELLA CHEESE, THINLY SLICED (OR CHEESE OF YOUR CHOICE EX: PROVALONE, FETA, OR SWISS)
- 2 TOMATORES, THINLY SLICED
- 2 HARD BOILED EGGS, THINLY SLICED
Preparation
Step 1
1 LARGE ITALIAN BREAD CRUMBSHOLLOW OUT LOAVES TO FORM A SHELL. (IT WILL LOOK THE SAME AS IF SCOOPING OUT A POTATO TO STUFF) USING A PASTRY BRUSH, PAINT HOLLOWED OUT LOAVES WITH OLIVE OIL. SPRINKLE WITH ITALIAN BREAD CRUMBS.
RINSE SPINACH WELL. IN A NON-STICK SKILLET, STIR FRY THE SPINACH LEAVES UNTIL TENDER. DO NOT ADD ANY WATER. DRAIN WELL AND CHOP. SET ASIDE.
SAUTE GARLIC, ONION AND BACON IN A LITTLE OLIVE OIL UNTIL BACON IS CRISPY. ADD SPINACH, CREAM CHEESE, TABASCO, LEA&PERRINS, SALT AND LEMON-PEPPER TO TASTE. BLEND WELL. REMOVE FROM HEAT AND COOL SLIGHTLY.
SPREAD 1/4 SPINACH MIXTURE ON THE BOTTOM OF EACH LOAF. TOP WITH THIN SLICES OF MOZZARELLA CHEESE, (OR CHEESE OF CHOICE), SLICED TOMATO AND SLICED EGG. REPEAT WITH REMAINING INGREDIENTS. EACH LOAF SHOULD HAVE TWO LAYERS OF EACH INGREDIENT. LIGHTLY DUST WITH MORE BREAD CRUMBS AND DRIZZLE WITH A LITTLE EXTRA OLIVE OIL.
BAKE AT 350* FOR 20-30 MINUTES. CUT INTO 1 INCH SLICES. SERVE HOT. ENOUGH TO SERVE ABOUT 8