Stuffed Italian Sandwich

• 1 loaf unsliced crusty French bread
• 12 cup butter
• 14 cup extra virgin olive oil
• 10 cloves garlic, chopped
• 2 bunches spinach, washed,stems removed,steamed,wrung dry
• 12 cup Italian parsley
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 8 anchovy fillets, cut
• 1 cup mozzarella cheese
• 2 tablespoons capers, drained
• 1 tablespoon tarragon, chopped
• 1 tablespoon basil, chopped
• salt and pepper

1. Cut top from bread lengthwise and sit aside.
2. Carefully scoop out the inside of the loaf.
3. Tear scooped bread into small pieces.
4. Heat butter and oil until bubbly.
5. Add garlic and anchovies stir 30 seconds.
6. Add spinach, artichoke hears, parsley, and torn bread.
7. Toss lightly.
8. Take off heat.
9. Add cheese, capers, tarragon, and basil.
10. Mix well.
11. Taste for seasoning; add salt and pepper as needed.
12. Pack into bread shell, replace top.
13. Wrap tightly in foil.
14. Bake at 350 for 30 minutes.
15. Unwrap, drizzle some additional olive oil on the top.
16. Bake additional 5 minutes uncovered.
17. Slice at about 1 1/2 inches on the bias for appetiser or cut in quarters for lunch.

crusty, butter, extra virgin olive oil, garlic, bunches spinach, italian parsley, hearts, anchovy, mozzarella cheese, capers, tarragon, basil, salt

Taken from www.food.com/recipe/stuffed-italian-sandwich-12749 (may not work)