Six Layer Sourdough Club

January and September are the two months that I make big organizational attempts in my disorganized chaotic life. January is of course the perfect time for New Year’s resolutions but September, it is the Back to School fever that gets me motivated. With Caleb starting first grade yesterday, I decided that I really need to get it together over here. This realization first hit me when I glanced at the calendar hanging in my pantry and saw October 2010. Yes, that is the last time that I wrote something down on a calendar. For the past 11 months, I have kept all appointment, meeting, activity, party dates, etc in my head. That is a lot to remember and has lead to an occasional forget.  This school year, I want to be organized. I don’t want to be forgetful.
One thing that helps my crazy life go a bit more smoothly, is to prepare dinner in the morning. When I have dinner in the slow cooker or marinating in the fridge before 10am, my day is freed up to focus on all the other things I should be doing. And when my big first grader needs help with his homework after school, I will have the time to sit down at the table with him rather than slave over the stove because dinner has already been taken care of.

So my 2011 School Year Resolutions are:
Number 1: I will make dinner in the morning. I will not let the four o’clock “what’s for dinner?” frenzy strike.
Number 2: I will use a calendar. I will write all important dates down and I will remember them!
How about you? Any School Year Resolutions?
Here’s a make ahead sandwich for you to prepare while you think about it…

Six Layer Sourdough Club
5 Roma tomatoes, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup chopped fresh basil
1/3 cup chopped red onion
2 garlic cloves, minced
2 teaspoons balsamic vinegar
1 tablespoon olive oil
1 large sourdough round
4 ounces sliced turkey
4 ounces sliced cheddar cheese
4 ounces sliced salami
4 ounces sliced monterey jack cheese
Using a knife, hollow out the sourdough round. 
Reserve the top for the finished sandwich.
Brush the inside of the bread with olive oil and and set aside.
Place tomatoes, bell peppers, basil, onion, and garlic in a large bowl.
Drizzle with balsamic vinegar and olive oil.  Stir to combine.
Spoon half of the tomato mixture into the bread round.  Press down firmly.
Next layer the turkey,
cheddar cheese,
and monterey jack cheese.
Top with the remaining tomato mixture.
Place the bread top back on the sour dough round and press down firmly.
Wrap tightly in foil and refrigerate up to 24 hours to combine flavors.
Slice into 8 wedges and serve.

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  1. 1
    heather says:

    This looks ahhh-mazing!

  2. 2
    Cindy M says:

    YUM!!!!! I want it right now.

  3. 3
    Beverly says:

    This looks soo good! Mmmm – good looking sourdough bread!

  4. 4
    Renata says:

    Oh… I don't want to think about resolutions if I can stare at your sandwich in awe! I'm drooling!

  5. 5
    Three on grove says:

    Allie, that looks like an amazing san. I will definitely be making that soon. Last year i got hooked on my purse sized weekly planner from barnes and noble (they start in september or aug!) and i take it everywhere and leave it open on my desk when i am home. I couldnt live without one now! You must not have as bad of mommy brain as me! : )