| 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
1. Prepare Pesto.
2. 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.)
3. 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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