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INGREDIENTS:

3 c. fresh Italian or French bread cubes
6 tbsp. extra virgin olive oil
2 tbsp. chopped fresh oregano
2 tsp. minced garlic
1 tsp. salt
3/4 tsp. freshly ground pepper
Pinch of dried red pepper flakes
1 lb. plum tomatoes, diced
1/2 lb. Mozzarella cheese, diced
1/4 lb. mushrooms, sliced
2 oz. sliced Italian salami in strips
2 green onions, sliced
1 bunch arugula, torn

DIRECTIONS:

Spread bread cubes on cookie sheet and let stand 2 hours. Whisk oil, oregano, garlic, salt, pepper, and pepper flakes together in large bowl. Add remaining ingredients, except arugula; toss. Let stand 15 minutes. Add arugula; toss and serve. Serves 6.

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INGREDIENTS:

1/2 c. butter, softened
2 tbsp. mayonnaise or salad dressing
1 (2 1/2 oz.) jar sliced mushrooms, drained
1 (4 1/4 oz.) can sliced black olives, drained
2 tbsp. chopped green onion tops
1 (16 oz.) loaf French bread
1 c. (4 oz.) shredded Mozzarella cheese

DIRECTIONS:

Combine first 5 ingredients; set aside. Slice bread in half lengthwise. Spread bottom evenly with butter mixture; sprinkle with cheese. Place bread top over cheese. Wrap loaf in heavy-duty aluminum foil; grill over medium coals 20-25 minutes, turning after 10 minutes. Yield: 1 loaf.

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INGREDIENTS:

9×13 pan
2 tbsp. butter
1 c. chopped onion
12 oz. mushrooms
8 oz. shredded Swiss cheese
10 slices French bread 1 inch thick (1 loaf)
1 can cream of chicken soup
1/2 c. milk
1/4 tsp. pepper

DIRECTIONS:

Saute onions and mushrooms in a pan with butter until tender. Spread into the bottom of the 9×13 pan. Sprinkle Swiss cheese over mushroom/onion mixture. Place bread slices over cheese.
In a small bowl mix soup, milk and pepper and pour over bread. Refrigerate for 2 hours (best overnight). Bake at 350 degrees for 30 minutes.