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Vegetarian Sandwich with Sun-Dried Tomato Spread

Vegetarian Sandwich with Sun-Dried Tomato Spread
  • Duration
  • Prep Time
  • 8 ServingsServings


  • 16 sun-dried tomato halves
  • 1 cup Boiling Water
  • 2 Tbsp dried basil leaves
  • 1/3 cup Capers, drained
  • 4 medium cloves garlic, peeled
  • 1/4 cup canola oil
  • 1 round loaf (16 oz/ 455 g) Tuscan-style bread, halved, creating 2 rounds
  • 1/2 cup thinly sliced red onion
  • 1/2 - 3/4 cup thinly sliced green bell pepper



1 Place tomatoes in a small bowl, cover with boiling water, and let stand 5 minutes to soften.

2 Place tomatoes, 1/2 cup (125 mL) tomato water, and remaining spread ingredients in a blender; puree until smooth.

3 Spread half of tomato mixture evenly over bottom half of bread loaf and top with filling ingredients in the order listed, starting with cheese.

4 Spread remaining tomato mixture on top half of bread loaf and place, spread side down, on top of lettuce. Press down firmly and cut into 8 wedges.

5 Fresh Tip: This is a great make ahead sandwich. The spread can also be used as a "tapenade" on crostini or whole-grain crackers.