Stuffed Sandwich

Stuffed Sandwich

• 1 (7 ounce) jar pitted Kalamata olives, drained and sliced
• 1 1/2 cups diced, peeled white onion
• 1 pound ripe beefsteak tomatoes, chopped
• 1/2 pound mozzarella cheese, diced (about 1 1/2 cups)
• 1 cup grated Parmesan cheese
• 2 cloves pressed garlic
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 teaspoons dried basil
• 1/4 cup wine vinegar
• 1/3 cup olive oil
• 10 hard rolls
• 3 tablespoons soft butter
• 3 fresh basil leaves

• Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside. 
• Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. 
• Pour it over the ingredients in the bowl, and toss gently. Set aside. 
• Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. 
• Make sure you leave some bread on the bottom. 
• The pulled out bread can be saved to make bread crumbs later. 
• Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. 
• Brush some of the basil butter into the bottom of each roll. 
• Place about 2/3 cup of the filling into each roll, then replace the plug on the top.
•  Use aluminum foil to wrap each sandwich individually. 
• If not cooking right away, place in the refrigerator and remove about an hour before baking. 
• Bake in a 350 degree F oven for 20 to 25 minutes.