Fiesta Sandwich

• 1 (1 lb.) round loaf sour dough bread
• 1/2 c. prepared refried black bean dip
• 4 oz. Colby Jack cheese, sliced
• 4 oz. sweet red pepper, in strips
• 4 oz. Monterey Jack cheese with jalapeno, cubed
• 1/4 c. black olive slices
• 1 small tomato, cubed and drained
• 4 oz. Cheddar cheese, sliced
• 1 small avocado, thinly sliced
• 4 oz. shredded taco cheese
• 2 Tbsp. Ranch Style salad dressing

1. Cut off top 1/3 of loaf of bread and set aside, then hollow out; leaving 1/2-inch thick crust all around.
2. Spread cut surfaces with bean dip.
3. Layer as follows: Colby Jack, half the red pepper, Monterey Jack with jalapeno, olive slices, tomato cubes, Cheddar and avocado.
4. Top with remainder of red pepper.
5. Combine shredded taco cheese with salad dressing and spoon on top.
6. Replace top of bread loaf.
7. Wrap tightly in foil and keep cool until ready to serve.
8. If desired, heat in oven or over coals to warm and melt cheese.
9. Let stand 10 minutes before serving.
10. Serves 6 to 8.

sour dough bread, black bean, cheese, sweet red pepper, cheese, black olive slices, tomato, cheddar cheese, avocado, taco cheese, ranch style salad dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=516246 (may not work)