Artichoke Muffuletta Sandwiches - Real Food Version
Sometimes you just want a hot sandwich for dinner. Minimal effort, but with all the taste and comfort of a good and hearty meal. 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.
Ingredients
- ½ cups Pesto
- 1 teaspoon Dijon Mustard
- 4 individual slice French Bread, Whole Wheat
- ¾ cups dice Artichoke Hearts, Canned
- 2 individual Provolone Cheese, Sliced
- 1 ¼ cups slice Tomato
- 1 cup Spinach
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine the pesto and mustard in a small bowl and mix well.
- 3061326 Upgrade to a paid membership 20318 to unlock all instructions 74335
- 5217713 Upgrade to a paid membership 60619 to unlock all instructions 72635
- 6524522 Upgrade to a paid membership 35206 to unlock all instructions 93693
- 6313378 Upgrade to a paid membership 92412 to unlock all instructions 25997
- 7255641 Upgrade to a paid membership 35361 to unlock all instructions 3686
- 833388 Upgrade to a paid membership 65954 to unlock all instructions 38899
- 8676624 Upgrade to a paid membership 16425 to unlock all instructions 29317
- 562897 Upgrade to a paid membership 73686 to unlock all instructions 12073
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 6054429 Upgrade to a paid membership 78251 to unlock all instructions 1256
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine the pesto and mustard in a small bowl and mix well.
- Cut the bread in half lengthwise.
- 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 degrees for 10 minutes or until cheese is slightly melted, cut into servings and serve.
Nutrition Facts
- Servings Per Recipe
- 2 Servings
- Serving Size
- 1 sandwich Amount Per Serving
- Calories
- 526
- Total Fat
- 31g
- Saturated Fat
- 8g
- Trans Fat
- 0g
- Cholesterol
- 15mg
- Sodium
- 1315mg
- Total Carbohydrates
- 44g
- Fiber
- 4g
- Sugar
- 4g
- Protein
- 18g
- WW Freestyle
- 15