| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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
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Nutrition (calculated from recipe ingredients)
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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