1 lb. loaf Vienna bread, unsliced
1 egg
1 c. dairy sour cream
2 c. soft bread crumbs
1/2 tsp. seasoned salt
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 can (16 oz.) bean sprouts, rinsed and well drained
1 c. shredded carrots
1 c. thinly sliced zucchini, cut into sq.
1/2 c. chopped celery
1/3 c. chopped green onion with top
1/3 c. chopped pimento-stuffed green olives
4 hard-cooked eggs, chopped
4 slices (4 oz.) sliced Provolone cheese, each cut in half
2 tbsp. butter, melted

Cut a slice from top of bread; reserve for cover. Scoop bread from inside of loaf, using fingers, leaving about 1 inch on sides and bottom. (Use this for soft bread crumbs.) Beat egg in large mixing bowl; fold in sour cream. Stir in crumbs and seasonings. Add bean sprouts, carrot, zucchini, celery, green onion, olives and eggs.

Fill loaf with 2/3 of vegetable mixture. Overlap slices of cheese. Top with remaining vegetable mixture and top piece of bread. Brush with melted butter. Wrap in heavy duty aluminum foil, sealing edges well. Grill over medium hot coals until heated through, about 45 minutes, turning several times. Slice and serve as a knife and fork sandwiches.

NOTE: Sandwich, wrapped in foil may be heated in preheated 425 degree oven for about 30 minutes.