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Traveler sandwiches w/sun-dried tomatoes

Yield: 2 Servings -Wa

Ingredients:

• 1/2 c Oil-pk tomatoes; drain (oil -reserved) slice
• 1/2 c Black olives pit and chop
• 1/2 c Pimientos; drain
• 4oz jar
• 2 tb Capers; partially mashed
• 3/4 bn Watercress; chop (retain 1/4 -of the bunch for dressing)
• 2 oz Tin anchovies; mince DRESSING
• 1/4 c Oil from tomatoes
• 1 Lemon; juice only x Watercress from above; mince
• 3 tb Parsley; minced
• 1 Baguette

Instructions:

Divide 1 baguette into four sections and slice in halves horizontally. Hollow out the centers slightly and mix bread crumbs into filling. Spoon dressing evenly over bread halves. Heap filling over halves. Press halves together and wrap each portion tightly in aluminum foil. Keeps for up to 6 hours without refrigeration. (wrv)

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