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Whole Foods: Artichoke Muffaleta Sandwiches

Sometimes you just want a hot sandwich for dinner. Minimal effort, but with all the taste and comfort of a good and hearty meal. Or at least that’s what has happened in my house in the past few weeks! This sandwich came from a “let’s empty the fridge and see what we can make” night. One of the best parts, it’s meatless for our vegetarian nights but can be easily adapted with chicken, bacon, pancetta, or a nice turkey slice.

Artichoke Muffaleta Sandwiches

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

  • 1/2 cup pesto sauce
  • 1 teaspoon dijon mustard
  • 1/2 loaf artisan bread
  • 8 ounces artichoke hearts, water packed, rinsed, drained and sliced
  • 2 ounces provolone cheese, sliced
  • 1 medium tomato, sliced
  • 1 cup fresh spinach

Directions:

Combine the pesto and mustard in a small bowl and mix well. Cut the bread in half lengthwise. Hollow out the top half, leaving about a one inch shell. Spread the pesto mixture over each half. On one half, layer the artichokes, cheese, tomato and spinach. Top with the other half. Secure with toothpicks and place onto baking sheet. Bake at 350 until cheese is slightly melted, cut into servings and serve.

Freezing Directions:

Prepare as directed above, cut crosswise into servings, secure with toothpicks. Wrap in plastic wrap and divide among freezer bags until ready to serve. TO SERVE: Thaw in refrigerator.  Bake at 350 until cheese is melted.

Servings: 2 servings

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2 Responses to “Whole Foods: Artichoke Muffaleta Sandwiches”

  1. L.S. says:

    This sandwich does look really good; but I have to admit, being from New Orleans, it hardly compares to the real deal.

  2. Miz Helen says:

    Hi Kelly,
    When I go to my friends in New Orleans, one of the first things I want is a Muffaleta. This looks like a great Muffaleta that we will really enjoy. Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

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