Artichoke Muffaleta Sandwiches-Traditional Version

Let's Cook

Ingredients

2 servings
  • ½ cups Pesto
  • 1 teaspoon Dijon Mustard
  • ½ individual French Bread
  • ¾ cups dice Artichoke Hearts, Canned
  • 1 ½ individual slice Provolone Cheese
  • 1 ¼ cups slice Tomato
  • 1 cup Spinach

Freezer Containers

Supplies

  • Plastic Wraps
  • Baking Sheets
  • Toothpicks

Directions

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.

Freezing Directions

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 for 10 minutes or until cheese is slightly melted. Cut into servings, then wrap in plastic wrap. Place in freezer bags, label and freeze.

Serving Day Directions

Reheat in oven at 325 degrees for 8-10 minutes, until warmed through.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

Kelly enjoys cooking wholesome (often paleo/primal) meals for her family and enjoys the challenge of planning her meals around what is in season and in town!  She wears many hats as she is also passionate about being a Doula and helping mothers have their best birth possible. Her family enjoys spending time outdoors and being self proclaimed foodies.

Published:

OAMM Cook Kelly

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