Vegetarian slab sandwich

Feeding a family of 7 take some effort and creativity. Everyone loves homemade bread, and this easy sandwich can be assembled on a bread baked in a large pan, sliced in half, and the cut into portions. It is a crowd-pleaser.

Ingredients

8 oz garlic and herb goat cheese

1 cup kalamata olive tapenade

3 roasted bell peppers

shredded cabbage or Romaine lettuce

9 by 13 inch slab bread (4 cups flour)

Preparation

Take 4 cups of flour and mix with 2 tsp yeast and 2 tsp salt. Add 2 cups of water and work it in. Cover with foil and refrigerate overnight.

Oil a 9x13 inch baking pan and place the dough into it. Allow to relax for 30 minutes, the press out to the sides. Allow to rise for 2 hours. Dimple, drizzle with olive oil and flaky seas salt. Bake at 425F until golden brown.

Allow to cool and cut in half. Spread half with olive tapenade. Spread the other half with lightly microwaved goat cheese.

Distributed pepper slices onto bottom half. Sprinkle shredded crunchy greens on top. Put on the top half and slice into 6-8 servings.