1 large French roll
½ teaspoon garlic, crushed
3 tablespoons margarine or butter
500 ml (14 oz) tomatoes, peeled, seeded and diced small
2 tablespoons fresh basil, chopped fine
250 ml (7 oz) salami, chopped fine
2 teaspoons green pepper, chopped fine
100g mushrooms, wiped clean and chopped small
250 ml (7 oz) cheddar cheese
Method: Cut the ends of the crust off from both sides of the French roll. Hollow out the roll with a long sharp knife, careful not to pierce the crust. Combine the garlic and margarine or butter and beat well until light and fluffy. Set aside. Combine the rest of the ingredients together and mix well. Stir in the butter mixture and combine well. Stuff the roll with the salami mixture, packing it tight inside. Refrigerate or about three hours. Remove from refrigerator. Cut roll into about twelve slices with a sharp knife. Serve on platter. Serves 6
Cooking tip! This dish can be served either hot or cold. If you prefer serving it hot, transfer slices onto a baking tray and bake for about five minutes until the cheese has started to melt through. Serve warm.