Layered Turkey and Brie Picnic Sandwich

All of the ingredients for this sandwich are stuffed into a sourdough bread bowl. This can be prepared a day in advance.  Wrap well and chill overnight.  Cut into large wedges to serve.

Prep time:  20 minutes

Chill time:  Several hours or overnight

1 large round loaf unsliced sourdough bread

1/2 cup basil pesto

1 (8-oz.) package Alouette Double Cream Brie Cheese, cut into     

     1/4-inch thick slices

1 (8 to 9-oz) package thinly sliced turkey

1 (12-oz.) jar roasted red peppers, drained and patted dry between paper towels

1/2 small red onion, thinly sliced

Romaine lettuce leaves

Cut a 4-inch circle out of the very top of the bread round.  Tear out the bread to form a bowl, leaving a 1-inch shell all the way around.  Brush pesto all over the inside of the bread bowl. Layer with half of the brie, half of the turkey and half of the peppers, adding lettuce and onion into the layers, pressing layers down and towards the outside edge of the bread bowl. Repeat layers. Place top back on and press down on top of sandwich to compress ingredients.  Wrap tightly and chill for several hours or overnight.  Cut into 8 wedges to serve.