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.
- 9414592 Upgrade to a paid membership 95393 to unlock all instructions 93281
- 1390130 Upgrade to a paid membership 88110 to unlock all instructions 33307
- 3157048 Upgrade to a paid membership 99639 to unlock all instructions 97460
- 6090410 Upgrade to a paid membership 95495 to unlock all instructions 7631
- 2492391 Upgrade to a paid membership 58407 to unlock all instructions 81504
- 7795192 Upgrade to a paid membership 75998 to unlock all instructions 61197
- 3744869 Upgrade to a paid membership 22906 to unlock all instructions 36839
- 1408358 Upgrade to a paid membership 58816 to unlock all instructions 5499
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
- 8791571 Upgrade to a paid membership 26636 to unlock all instructions 22691
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