These Italian inspired Picnic Sandwiches are delightfully simple yet flavorfully bold with highlights of salty proscuitto, sundried tomatoes and creamy pesto.
6
Servings
9
Ingredients
0
Comments
Ingredients
- 1 individual Ciabatta Bread Loaf
- ¼ cups Pesto
- 8 individual Prosciutto, Sliced
- 4 ounces Hard Salami, Sliced
- 4 ounces Deli Ham, Sliced
- 6 individual Provolone Cheese, Sliced
- ½ cups Parmesan Cheese, Shredded
- ½ cups drain and chop Sun-Dried Tomatoes in Olive Oil
- ½ cups chop Spinach, Baby
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Open ciabatta bread by cutting in half horizontally.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
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
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Open ciabatta bread by cutting in half horizontally.
- On a clean work surface arrange ciabatta bread cut side up. Spread a thin layer of pesto over each.
- Top each bottom bread with proscuitto, salami, ham, provolone, Parmesan- Reggiano, sundried tomatoes and baby spinach. Place top bread on top and press down slightly.
- Tightly wrap loaf with plastic wrap. Transfer to refrigerator.
- Refrigerate for 5 hours.
- Unwrap and cut into indicated number of servings.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 1 sandwich Amount Per Serving
- Calories
- 590
- Total Fat
- 31g
- Saturated Fat
- 11g
- Trans Fat
- 0g
- Cholesterol
- 70mg
- Sodium
- 2012mg
- Total Carbohydrates
- 48g
- Fiber
- 4g
- Sugar
- 0g
- Protein
- 34g
- WW Freestyle
- 18