Tuscan Feta Salad Sandwich

1 (8-inch) round loaf sourdough bread
1/4 cup fat-free balsamic vinaigrette
2 Cups thinly sliced romaine lettuce
1 (4-ounce) package crumbled feta cheese
1 1/4 C sliced peeled cucumbers ( 1 med.)
1/2 C sliced red onion
1/4 C sliced ripe olives

Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving 1 in. thick shells; reserve torn bread for another use. Brush inside of bread shells with 3 Tbs. vinaigrette. Layer lettuce and tomato in bottom half of bread shell; brush tomato with remaining vinaigrette. Layer cheese, cucumber, onion, and olives over tomato. Replace top half of bread shell. Wrap tightly in plastic wrap; chill up to 8 hrs. Cut into wedges to serve. Yield: 6 Servings (serving size: 1 wedge). Serve with 1 cup melon

Number of Servings: 6

Recipe submitted by SparkPeople user TOOFAT0811.