recipes / Dinner / Artichoke Muffuletta Sandwiches

Artichoke Muffuletta Sandwiches

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.
2 Servings Meet The Cook KellyProfile Kelly Print
Artichoke Muffuletta Sandwiches

Ingredients

  • 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

Nutritional Information

  • Not available.

Directions

  1. Combine the pesto and mustard in a small bowl and mix well.
  2. Cut the bread in half lengthwise.
  3. Spread the pesto mixture over each half.
  4. On one half, layer the artichokes, cheese, tomato and spinach.
  5. Top with the other half.
  6. Secure with toothpicks and place onto baking sheet.
  7. Bake at 350 degrees for 10 minutes or until cheese is slightly melted, cut into servings and serve.

Freezing Directions

Why would I want to freeze this?

  1. Combine the pesto and mustard in a small bowl and mix well.
  2. Cut the bread in half lengthwise.
  3. Spread the pesto mixture over each half.
  4. On one half, layer the artichokes, cheese, tomato and spinach.
  5. Top with the other half.
  6. Secure with toothpicks and place onto baking sheet.
  7. Bake at 350 for 10 minutes or until cheese is slightly melted.
  8. Cut into servings, then wrap in plastic wrap.
  9. Place in freezer bags, label and freeze.

Serving Day Directions

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

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