Recipe By : Picnics by James A. Beard
Serving Size : 12 Preparation Time :0:00
Categories : Picnic Salad
Sandwich Potato
Amount Measure Ingredient -- Preparation Method
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12 French rolls
Olive oil
2 red onions -- chopped
2 green bell peppers -- diced
2 cucumbers -- peeled and diced
24 anchovy fillets -- cut
4 large ripe tomatoes -- peel seed dice
36 pitted black olives -- chopped
1/3 cup chopped fresh parsley
1/4 cup capers
mayonnaise
Split the rolls almost through and brush inside well with olive oil. Mix remaining ingredients, except mayonnaise. Moisten with mayonnaise and fill rolls. Wrap each sandwich individually. Serve on a plate to catch filling as it falls. Takes the place of bread and potato salad at the picnic.
(c) 1966 by Woman's Day Encyclopedia of Cookery. NY: Fawcett, Inc.
[mc-recipe: patH Sep 96]
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NOTES : "Beach Picnic" Menu Cold Broiled Chicken / Baked Pea Beans / Pungent French Roll Salad / Cheese and Pears / Peanut Butter Cookies / Beverages
