Ingredients
2 teaspoons capers, rinsed, drained, and coarsely chopped
Reserved dressing from Grilled Steak and Vegetables
1 round loaf sourdough
Reserved grilled vegetables Grilled Steak and Vegetables
Reserved pork cutlets from Pork with Mozzarella and Tomato
2 ounces baby arugula (2 cups)
1 English cucumber, cut into spears, for serving
Preparation
Stir capers into dressing. Slice off top of bread and scoop out soft interior to create a hollow bread bowl. Spoon 2 to 3 tablespoons dressing in bottom. Layer vegetables and pork in bread, drizzling 2 to 3 tablespoons dressing between layers. Add arugula and replace loaf top. Wrap tightly in plastic and refrigerate 1 hour (or up to 1 day). Cut sandwich into wedges and serve with cucumber.
