Fiesta Sandwich

• 1 lb. round loaf sourdough bread
• 1/2 c. refried black bean dip
• 4 oz. County Line Colby Jack cheese, sliced
• 4 oz. sweet red peppers, in strips
• 4 oz. County Line Monterey Jack cheese with jalapeno
• 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 salad dressing

1. Cut off the top one-third of loaf of bread and set aside.
2. Then hollow out, leaving 1/2-inch thick crust all the way around. Spread cut surfaces with bean dip.
3. Layer as follows:
4. Colby Jack, half the red pepper, Monterey Jack with jalapeno, olive slices, tomato cubes, Cheddar and avocado.
5. Top with remainder of red pepper.
6. Combine shredded taco cheese with salad dressing and spoon on top.
7. Replace top of bread loaf.
8. If desired, heat in oven to melt cheese.
9. Serves 6 to 8.

bread, black bean, cheese, sweet red peppers, cheese, black olive slices, tomato, cheddar cheese, avocado, taco cheese, salad dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905548 (may not work)