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Fiesta Loaf

When planning a camping trip a few years back, I looked for recipes that could be made ahead of time for quick eating later. This filling sandwich was the perfect solution.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings

Ingredients

  • 1 round loaf (1 pound) sourdough bread
  • 1/2 cup refried beans
  • 4 ounces sliced Colby cheese
  • 1 small sweet red pepper, sliced
  • 4 ounces sliced Monterey Jack cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 small tomato, seeded and diced
  • 1 cup shredded Mexican cheese blend
  • 2 tablespoons ranch salad dressing
  • 1 avocado, peeled and sliced
  • 4 ounces sliced cheddar cheese

Directions

  • Cut the top fourth off loaf of bread. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Set top aside.
  • Spread refried beans inside bottom of shell. Layer with the Colby cheese, red pepper, Monterey Jack cheese, chilies, olives and tomato. Gently press layers together to flatten as needed.
  • Combine cheese blend and ranch dressing; spoon over tomato. Top with avocado and cheddar cheese. Replace bread top and wrap tightly in plastic wrap. Chill.
Nutrition Facts
1 piece: 609 calories, 34g fat (17g saturated fat), 73mg cholesterol, 1210mg sodium, 49g carbohydrate (3g sugars, 6g fiber), 26g protein.

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