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.
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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
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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.
- 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.