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Dairy, Meats, Vegetables Italian Sandwiches 4 Servings

INGREDIENTS

Pesto, recipe follows
1 15-inch loaf Italian bread
2 c Spinach leaves, large stems
removed
1/2 lb Sliced provolone cheese
each slice cut in half
1/4 lb Thinly sliced prosciutto
1/4 lb Thinly sliced hard salami or
cappicola or a mixture of
the two meats
Garden vegetable pickles
opt.

INSTRUCTIONS

Prepare Pesto. Wiih serrated knife, cut bread horizontally in half.
With fingers, remove soft bread from the center of each half, leaving
1/2-inch-thick crust (Freeze left-over soft bread for stuffing or
bread crumbs.) Spread cut surfaces of bread with Pesto. Cover bottom
half of bread with spinach leaves and overlapping halved slices of
provolone. Add prosciutto and salami and cover with top of bread. Cut
hero crosswise into 4 sandwiches. Transfer sandwiches to serving
plate. Serve with pickles, if desired.  Pesto: In food processor with
chopping blade, process 1/2 C fresh  basil leaves, 1/4 C fresh parsley
leaves, 2 table- spoons finely  grated Parmesan cheese, 1 T pine nuts,
2 T olive oil, 1 clove garlic,  and 1/8 t ground black pepper until
pastelike in consistency.  Posted to recipelu-digest by GramWag@aol.com
on Feb 6, 1998

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 228
Total Fat: 25.6g
Cholesterol: 86.5mg
Sodium: 1821.1mg
Potassium: 323.8mg
Carbohydrates: 1.8g
Fiber: 0g
Sugar: <1g
Protein: 29.7g


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