Turkey & Roasted Red Pepper Sandwich

• 1 whole Round Sourdough Loaf
• 8 ounces, weight Thin Sliced Deli Turkey
• 6 ounces, weight Havarti Or Muenster Cheese
• 1 jar Roasted Red Peppers (drained)
• 4 slices Cooked Bacon
• 4 Tablespoons Balsamic Vinaigrette

1. Cut off the top 2 inches of a sourdough bread loaf and reserve for the top of the sandwich.
2. Hollow out the bottom of the loaf, leaving a 1-inch border.
3. Reserve the pieces and use for something else later.
4. Drizzle the bottom half of bread with 2 tablespoons of the balsamic vinaigrette.
5. Layer 1/2 of turkey, 1/2 of red peppers (slice them into sheets) and 1/2 of cheese.
6. Repeat with the rest.
7. Place bacon on top.
8. Drizzle the remaining 2 tablespoons of balsamic vinaigrette on top.
9. Place the top half of bread on and mush it down a bit.
10. Wrap with plastic wrap and place in the fridge for a few hours.
11. Cut into 4 wedges.
12. Serve chilled.

deli turkey, muenster cheese, red peppers, bacon, vinaigrette

Taken from tastykitchen.com/recipes/main-courses/turkey-roasted-red-pepper-sandwich/ (may not work)