Source: Beth Decaprio, California Fresh, Rancho Cordova, California
1 loaf Italian sourdough bread
1/2 cup roasted red peppers
1/2 cup marinated artichoke hearts (rinsed)
1/2 cup sliced cucumber
1/2 cup sliced mushrooms
1/4 cup sliced red onions
1/2 cup red and green peppers
1/8 cup balsamic vinegar
1/8 cup gorgonzola cheese
1 tablespoon Italian seasoning
Fresh basil and cilantro (optional)
Remove inside of bread, sprinkle Balsamic vinegar on bread.
Layer with roasted peppers, artichoke hearts and cheese. Sprinkle with vinegar and layer with vegetables, seasoning and the remainder of vinegar.
Wrap in wax paper, tie with yarn or twine to cutting board. Place brick or large phonebook on top for 1 hour.
Slice into appetizer size sandwiches. Refrigerate until ready to serve.