Mozzarella and Pepper Cooler-Pressed Sandwiches

Ingredients

• 18.5 inch baguette sliced lengthwise thin
• 6 ounce baby mozzarella balls fresh undrained in oil (or)
• 1 pinch hot-pepper flakes for kids (optional )
• 1 tablespoon parsley fresh italian roughly chopped chopped for kids (optional )
• 5 ounce roasted bell peppers red drained roughly chopped

Equipment

• bowl
• aluminum foil

Directions

1. In a medium bowl, combine the first four ingredients (including the bocconcini's or mozzarella's marinade).
2. Fill the baguette with the mixture.
3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.