Egg Muffuletta Sandwich

• 10 inches round Italian bread
• 2 tablespoons light mayonnaise
• 1 tablespoon basil pesto
• 2 cups shredded lettuce
• 1 large tomatoes, thinly sliced
• 8 hard-cooked eggs, sliced
• 12 cup sun-dried tomato packed in oil, drained and chopped
• 1 cup sliced black olives
• 1 cup mozzarella cheese, shredded
• 1 small red onion, sliced
• 6 slices deli turkey or 6 slices roast turkey breast

1. Cut top-third off loaf of bread and set aside.
2. Scoop out some of the bead inside to form a 'bread bowl"; leaving about 1-inch thick walls.
3. Spread mayo and basil pesto on the inside surfaces of both the top and bottom of the loaf.
4. Layer lettuce in the bottom, then top with sliced tomatoes, eggs, sun-dried tomatoes, olives, mozzarella cheese, onion and turkey breast; cover with the top of the loaf.
5. Wrap the sandwich well with plastic wrap and place in the fridge.
6. Place a large plate over the top of the sandwich and weigh it down with somthing heavy such as a can of beans.
7. Refrigerate for 3 hours or overnight.
8. Cut into wedges and serve.
9. TIP: Make croutons using the leftover bread.
10. Preheat oven to 350F Cut bread into cubes and toss with 1 tablespoons olive oil and 1 tablespoons parmesan cheese.
11. Spread on a baking sheet and toast for 10 minutes or until bread is golden brown.

bread, light mayonnaise, basil pesto, shredded lettuce, tomatoes, eggs, tomato, black olives, mozzarella cheese, red onion, deli turkey

Taken from www.food.com/recipe/egg-muffuletta-sandwich-407251 (may not work)