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.
- 5173020 Upgrade to a paid membership 2093 to unlock all instructions 29805
- 4813371 Upgrade to a paid membership 30223 to unlock all instructions 45201
- 9997086 Upgrade to a paid membership 75158 to unlock all instructions 28056
- 592642 Upgrade to a paid membership 83623 to unlock all instructions 16760
- 2201194 Upgrade to a paid membership 72484 to unlock all instructions 20319
- 3974332 Upgrade to a paid membership 17393 to unlock all instructions 37400
- 8531728 Upgrade to a paid membership 46861 to unlock all instructions 62826
- 2253340 Upgrade to a paid membership 43358 to unlock all instructions 94947
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
- 8343119 Upgrade to a paid membership 10819 to unlock all instructions 89686
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