July |
Make a quick, delicious sandwich with sun-dried tomatoes. We think that this one would be delightful for a picnic!
SUN-DRIED TOMATO, PESTO, PROVOLONE & SPINACH SANDWICH
by Penny Bortner from Lakewood, Colorado
1/3 of a loaf of french bread per sandwich...ends cut off and scooped
out
2 tablespoons of pesto per sandwich, more to taste
4-6 fresh basil leaves
3-4 slices of provolone cheese
5-6 California Sun Dry Sun-Dried Tomatoes
8-10 fresh, well rinsed spincah leaves.
Cut french bread lengthwise and scoop out the inside. You need a 1/3 of a loaf of bread, but it can be longer depending on how large you want your sanwich.
Spread pesto on each side of the bread. Place 2-3 fresh basil leaves on each side of the bread. Place 3-4 slice of provolone on the bottom side of the bread. Place 5-6 California Sun Dry Sun-Dried Tomatoes on the slice of bread with the provolone.
The sandwich can be served either hot or cold.
To eat cold, put both sides of the sandwich together, slice in half and eat.
To make the sandwich a hot sandwich, assemble the sandwich and place
in the broiler just until the cheese melts.
February's Recipe of the Month