All-American Kitchen Sink

1 loaf Italian bread
1/2 c. prepared mustard
1/2 c. brown sugar, lightly packed
8 oz. thinly sliced ham or smoked turkey
2 medium-sized tomatoes, cored, thinly sliced
1/2 green or red bell pepper, chopped
1/2 of small onion, chopped
1 1/2 c. sliced mushrooms
1 (8 oz.) can crushed pineapple, completely drained
2 c. (8 oz) shredded Mozzarella cheese

Cut bread in half lengthwise. Remove excess bread from center of each half, leaving a boat shape with a 1/2-inch thick shell. Place on 10-inch by 15-inch cookie sheet and toast until golden, about 10 minutes in preheated 400° oven. Meanwhile, in small bowl combine mustard and brown sugar, stirring until sugar is dissolved. Spread mustard mixture evenly over toasted bread shells. Top with ham, tomatoes, bell pepper, onion, mushrooms, pineapple and cheese. Bake about 20 minutes or until heated through and cheese is bubbly. Makes eight-10 appetizer-sized servings.