1

In a small bowl with a fork, stir cream cheese until fluffy. Stir in dressing and mustard until smooth; set aside.

2

Slice off top third of bread cutting lengthwise. Pull out crumbs from bottom and top sections, leaving a ½" shell. Reserve crumbs for another use. Spread inside of bread shell with butter; set aside.

3

In a large bowl, lightly toss cherry tomatoes, green pepper, Muenster cheese, and onion with 2/3 cup of the dressing mixture until well coated. Pack into bottom section of loaf.

4

Sprinkle olives over veggie mixture. Top with sprouts. Spoon on remaining dressing. Close sandwich. Wrap in foil and chill at least 2 hours or up to 8 hours.

5

Slice carefully with a bread knife and serve.