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Tuna Loaf Fish/SeafoodPeterson, Mrs. A. L.
Scampi - No.1 Fish/SeafoodAnonymous
Scampi - No.2 Fish/SeafoodAnonymous
Scampi - No.3 Fish/SeafoodAnonymous
Scampi - No.4 Fish/SeafoodAnonymous
Perfect Scalloped Oysters Fish/SeafoodShannon, Millie
Crab And Rice In Sea Shells Fish/SeafoodMonroe, Vivian
Rubio's Shrimp Quesadillas Fish/SeafoodJancsi, Carol
Lomi Lomi Salmon Fish/SeafoodJancsi, Carol
Honey Grilled Shrimp Fish/SeafoodFerguson, Dave
Butterfly Pasta With Smoked Salmon And Asparagus Fish/SeafoodJancsi, Carol
Kitchen Hints Kitchen TipsFerguson, Dave
12 Tasty Substitutions When Cutting Carbs Kitchen TipsFerguson, Dave
How To Boil Eggs Perfectly Every Time Kitchen TipsFerguson, Dave
Homemade Baking Mix (diy Bisquick) Kitchen TipsFerguson, Dave
More Kitchen Tips Kitchen TipsFerguson, Dave
Pan Bagné - Bathed Bread LunchFerguson, Dave
Hot Dog Stew LunchGriffith, Dorothy
Pulled Chicken Sandwich LunchJancsi, Carol
Cauli-brussel Sandwich With Vindaloo Mayo LunchAnonymous
Full Page 4 x 6 5 x 7
from a Jacques Pepin recipe; the original called for anchovies, which you can add if you are so inclined.

olive oil
fresh basil leaves, chopped
thinly sliced red bell pepper
thinly sliced green bell pep.
thinly sliced cucumber
thinly sliced red onion
thinly sliced tomato
sliced black olives
spicy sprouts
minced garlic
black pepper
salt
pillow loaf sourdough bread
heavy books or plate weights

Slice the pillow loaf in half lengthwise so that you have a top and a bottom. Coat both halves with olive oil and minced garlic. Salt and pepper both halves and set top half aside. Layer, on the bottom half, the rest of the ingredients. Now, put the top half back on and wrap the whole thing very tightly in plastic wrap. Put on a big plate and cover with another big plate. Here comes the fun part. Place the sandwich on a very sturdy shelf in your refrigerator and cover the top plate with heavy books or weight-lifter's plate weights. Keep in refrigerator overnight, turning the sandwich about halfway thru. The juices from the vegetables will permeate the bread, but not make it soggy. Slice into wedges to serve.

Makes 8 to 12 servings.
Keywords: sandwich, vegetarian   Category: Lunch    Cookbooks: Dave Ferguson, Ferguson Family
Recipe by Dave Ferguson     Added: April 22, 2006 by deebeeeff     Last Updated: October 26, 2014
Last Recipe Updated is:
Pizza Seven Layer Dip on May 16, 2017


Last Recipes Added are:
Pizza Seven Layer Dip on May 16, 2017
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Creamy Macaroni And Cheese on September 24, 2016
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