Summer
Serves: 6
3 medium-size red bell peppers, stemmed,
seeded, and quartered
1 round loaf French bread
2 cups firmly packed fresh basil leaves
2 cloves garlic
3 Tablespoon olive oil
1/4 pound thinly sliced
1 medium-size tomato, sliced
4 red leaf lettuce leaves, rinsed and crisped
Place bell peppers, skin sides up, on a foiled-lined
baking sheet and broil 3 inches below heat until charred. Let cool slightly;
then peel off skins under cool running water and discard. Pat peppers dry and
cut into 1-inch wide strips; set aside.
Cut a wide circle in top of bread loaf, about 1-inch in from edge; carefully
lift off lid. Pull out bread from lid and bottom, leaving a 1/2 inch thick
shell. Reserve crumbs for other uses.
In a food processor, whirl basil and garlic until finely chopped. With motor
running, pour in oil; whirl until thickened. Spread basil mixture inside bread
shell and on underside of lid. Arrange half the bell pepper strips in shell.
Layer with ham, tomato, and remaining bell pepper; top with lettuce. Replace
lid and press down lightly.