1 9 round whole wheat loaf of bread
1/3 cup prepared pesto
2 tablespoons balsamic vinegar
1/4 cup kalamata olives, pitted and chopped finely
1 small jar marinated artichoke hearts, chopped
3-4 slices un-turkey soy turkey
3-4 slices foney-baloney soy baloney
6 slices soy cheese
1 roasted red pepper (or small jar prepared roasted red pepper
1 medium red onion, sliced very thinly
6 leaves of fresh dark green lettuce
2 small or 1 large tomato, sliced
plastic wrap and aluminum (tin) foil
Note: Feel free to substitute your favourite soy meat-like product for those in the recipe (or even use a veggie-burger).
Slice the vegan bread so that you cut off the top third of the loaf. Scoop out the inside of the lid and bottom with your fingers, leaving a generous wall of vegan bread. In a small bowl, mix the balsamic vinegar and the pesto. In another bowl mix together the artichoke hearts and olives. Spread the pesto mixture on the underside of the lid and in the bottom and along the sides of the bread. This will glue all the other ingredients together.
Place the un-turkey slices in a layer on the bottom of the loaf over the pesto. Next layer one half of the cheese, followed by a layer of the soy baloney and another layer of cheese. Then layer the red pepper, the red onion slices, the lettuce leaves and the tomato slices. Finally, add the artichoke-olive mixture. The loaf will be very full. Place the lid back onto the vegan bread and press down firmly. Wrap the loaf tightly in plastic wrap to bind it together and then in aluminum foil. Place in the refrigerator for at least 4-5 hours or overnight. Cut into slices to serve.