Neapolitan Stuffing Sandwiches

• 1 box (two 6 oz. bags) Mrs. Cubbison's Seasoned Dressing
• 1 oz. dried porcini or other wild mushrooms, soaked in water or chardonnay
  for 1/2 hour, carefully drained (watch out for grit at the bottom!) and chopped. Reserve liquid to use later.
• 1/2 cup marinated sun dried tomatoes, oil reserved for sauté
• 1 cup finely chopped celery
• 1 cup finely chopped red onions
• 1/2 cup chopped oven toasted almonds
• 1/2 cup pitted and coarsely chopped Kalamata olives
• 1/2 cup pitted and coarsely chopped green olives
• 1-1/2 cups turkey, chicken or vegetable broth including the mushroom soaking liquid
• 12 tomato slices
  12 T Morehouse Dijon mustard
• Sprigs of fresh thyme for garnish

Preheat oven to 350 degrees F.

Place dressing mix in a large bowl. Saute onions and celery in reserved sun dried tomato oil. Add to dressing mix. Toss lightly. Stir in sun dried tomatoes, almonds and olives. Pour broth over mixture and blend lightly. Pack tightly into an aluminum foil-lined buttered 9x5x3 loaf pan. Cover tightly with foil. Bake in preheated oven at 350 degrees F. for 30 minutes.

Remove from oven to a rack. When cool, remove loaf from pan. Carefully peel off the foil. Line a cookie sheet with foil and lightly oil. With a sharp knife, cut into 1" slices. Place slices on prepared sheet. Broil until top is crusty and golden - about two to three minutes, watching carefully. Serve topped with slices of tomato and mustard as an open face "sandwich."

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