Fiesta Sandwich - cooking recipe

Ingredients

1 lb. round loaf sourdough bread
1/2 c. prepared refried black bean dip
4 oz. sweet red pepper, in strips
4 oz. County Line Monterey Jack cheese with jalapenos, cubed
1/4 c. black olive slices
1 small tomato, cubed
4 oz. County Line Cheddar cheese, sliced
1 small avocado, thinly sliced
4 oz. County Line shredded taco cheese
2 Tbsp. Ranch style salad dressing

Preparation

Cut off the top 1/3 of loaf of bread and set aside.
Hollow out, leaving 1/2-inch thick crust all around.
Spread cut surfaces with bean dip.
Layer as follows: Colby Jack, half the red pepper, Monterey Jack with jalapenos, olive slices, tomato cubes, Cheddar and avocado.
Top with remainder of red pepper.
Combine shredded taco cheese with salad dressing and spoon on top.
Replace top of bread loaf.
Wrap tightly in foil and keep cool until ready to serve.
If desired, heat in oven or over coals to warm and melt cheese.
Let stand 10 minutes before serving.
Serves 6 to 8.