Title: Traveler sandwiches w/sun-dried tomatoes
 Categories: Sandwiches, Sun-dried, Wrv
      Yield: 2 Servings
 
           -Waldine Van Geffen VGHC42A
           FILLING
    1/2 c  Oil-pk tomatoes; drain (oil
           -reserved), slice
    1/2 c  Black olives, pit and chop
    1/2 c  Pimientos; drain, 4oz jar
      2 tb Capers; partially mashed
    3/4 bn Watercress; chop (retain 1/4
           -of the bunch for dressing)
      2 oz Tin anchovies; mince
           DRESSING
    1/4 c  Oil from tomatoes
      1    Lemon; juice only
        x  Watercress from above; mince
      3 tb Parsley; minced
      1    Baguette
 
  Divide 1 baguette into four sections and slice in halves,
  horizontally. Hollow out the centers slightly and mix bread crumbs
  into filling. Spoon dressing evenly over bread halves. Heap filling
  over halves. Press halves together and wrap each portion tightly in
  aluminum foil. Keeps for up to 6 hours without refrigeration. (wrv)