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Thursday, March 05 2015

ingredients
3/4   cup   dried tomatoes (not oil-packed)
1    1 pound loaf  Italian or French bread
1/2   8 ounce package  cream cheese, softened
1/3   cup   basil pesto
4    ounces   thinly sliced provolone cheese
8    ounces   thinly sliced peppered or regular salami
1    medium  fresh banana pepper or 8 bottled peppers, stemmed, seeded, and sliced
4    ounces   thinly sliced provolone cheese
1/2   medium  red onion, thinly sliced
    Small salad peppers and/or pimiento-stuffed green olives (optional)
directions
Place tomatoes in a small bowl. Add enough boiling water to cover and let stand for 10 minutes. Drain tomatoes and place in a food processor; cover and process until finely chopped. Or finely chop tomatoes by hand.
Split loaf in half horizontally. Remove some soft bread from the bottom half of the loaf, leaving a 1/2-inch-thick shell.
Spread cream cheese on cut sides of both bread halves. Spread top half with dried tomatoes and bottom half with pesto. On bottom half layer provolone cheese, salami, banana peppers, onion, and loaf top, spread side down.
Tip
If toting, tightly wrap loaf in plastic. To serve, slice loaf crosswise into six sandwiches. If desired, spear a salad pepper and olive on long toothpicks; insert through sandwiches. Makes 6 sandwiches.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 588, Fat, total (g) 34, chol. (mg) 69, sat. fat (g) 14, carb. (g) 46, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 5, pro. (g) 24, vit. A (IU) 583.08, vit. C (mg) 9.45, Thiamin (mg) 0.76, Riboflavin (mg) 0.5, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 161.27, Cobalamin (Vit. B12) (µg) 1.46, sodium (mg) 1645, Potassium (mg) 524, calcium (mg) 282.71, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
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