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
Kelly @ onceamonthmeals.com
- 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
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.
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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