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.
- 3980704 Upgrade to a paid membership 33400 to unlock all instructions 7985
- 8838828 Upgrade to a paid membership 26471 to unlock all instructions 86243
- 1108480 Upgrade to a paid membership 53720 to unlock all instructions 3558
- 5256680 Upgrade to a paid membership 67706 to unlock all instructions 92921
- 8521493 Upgrade to a paid membership 97783 to unlock all instructions 48192
- 8461655 Upgrade to a paid membership 57887 to unlock all instructions 88905
- 8762484 Upgrade to a paid membership 6724 to unlock all instructions 43309
- 4549202 Upgrade to a paid membership 15128 to unlock all instructions 3050
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
- 3465938 Upgrade to a paid membership 58339 to unlock all instructions 22710
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