| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Home2 | 1 | servings | |
INGREDIENTS
| 2 | lg | Sourdough rounds |
| 1/4 | c | Dijon mustard |
| 1/2 | lb | Genoa salami – sliced |
| 1/2 | lb | Jack cheese – sliced |
| 1/4 | c | Olive oil |
| 2 | c | Roasted red peppers |
| 1/2 | c | Goat cheese |
| 1/2 | c | Mayonnaise |
| 1/2 | lb | Proscuitto – sliced |
| 1/2 | lb | Mortadella – sliced |
| 2 | c | Arugula or spinach leaves |
INSTRUCTIONS
Directions: Preheat oven to 350 degrees. To create a crispy crust on the bread, place the rounds into the oven for 10 minutes. Remove bread and cut each bread horizontally into four rounds, therefore creating a 3 layer sandwich. Starting from the bottom of each bread, spread the dijon mustard on the bottom of the layers. Top the mustard with the salami and jack cheese. Place the next bread layer on top. Brush the next bread layer with the olive oil. Top with the roasted peppers and goat cheese. Top with the next bread layer. For final layer, spread the round with the mayonnaise. Top with the proscuitto, mortadella and arugula or spinach leaves. Place the top bread layer on and wrap the whole sandwiches tightly in plastic wrap. Place in refrigerator for one hour. To serve, cut the sandwich, like you would a pie into 8 wedges. Serves 16. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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