Artichoke Muffaletta
Ingredients:
- 1 cup pesto
- 1 loaf crusty French bread
- 1 cup artichoke hearts, thinly sliced
- 2 ounces Provolone cheese, thinly sliced
- 1 small tomato, thinly sliced
- 1 cup (about 2 ounces) fresh spinach leaves
Preparation:
Combine the pesto and mustard in a small bowl; mix well. Cut the bread in half lengthwise. Hollow out the top half, leaving a 1-inch shell. (dip the insides in the pesto, and eat on the spot). Spread the pesto mixture over each half. On one half, layer artichokes, cheese, tomato, and spinach. Top with the other half. Cut crosswise into 3 or 4 pieces. Secure with wooden picks. Get it really hot in a 350 degree oven.
- 1 cup pesto
- 1 loaf crusty French bread
- 1 cup artichoke hearts, thinly sliced
- 2 ounces Provolone cheese, thinly sliced
- 1 small tomato, thinly sliced
- 1 cup (about 2 ounces) fresh spinach leaves
Preparation:
Combine the pesto and mustard in a small bowl; mix well. Cut the bread in half lengthwise. Hollow out the top half, leaving a 1-inch shell. (dip the insides in the pesto, and eat on the spot). Spread the pesto mixture over each half. On one half, layer artichokes, cheese, tomato, and spinach. Top with the other half. Cut crosswise into 3 or 4 pieces. Secure with wooden picks. Get it really hot in a 350 degree oven.
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