1 fine loaf or baguette of bread
5 medium-sized tomatoes, seeded and finely chopped
4 green onions (only the white part), finely chopped
1 cup of pitted and finely chopped green olives
4 tablespoons of chopped fresh parsley
4 tablespoons of grated Parmesan cheese
1 tablespoon of ground coriander
3 tablespoons of olive oil
2 tablespoons of red wine vinegar
to taste with salt and black pepper
1 fine loaf or baguette of bread
5 medium-sized tomatoes, seeded and finely chopped
4 green onions (only the white part), finely chopped
1 cup of pitted and finely chopped green olives
4 tablespoons of chopped fresh parsley
4 tablespoons of grated Parmesan cheese
1 tablespoon of ground coriander
3 tablespoons of olive oil
2 tablespoons of red wine vinegar
to taste with salt and black pepper
Cut the bread in half lengthwise
With a small spoon, remove all the soft core without damaging the crust
Reserve the removed core
In a large bowl, mix together the bread core, tomatoes, green onions, olives, parsley, cheese, coriander, and olive oil
Add the vinegar and season to taste with salt and black pepper
Mix well again
Stuff both halves of the bread roll ovoidly with the mixture, pressing it firmly in place
Wrap the stuffed bread roll in aluminum foil and refrigerate for at least a day
When serving, cut the bread roll carefully with a sharp knife into slices about 1 cm thick
Serve 15 to 20 slices.
