Baguette Sub
1 French Baguette, cut in half lengthwise
4 oz cream cheese, softened
3 tbsp. pesto
1/2 cup drained oil-packed sun dried tomatoes, chopped
1/2 cup drained artichoke hearts, chopped
2 tbsp grated parmesan cheese
2 cups baby spinach leaves, chopped (can substitute 1 cup thawed frozen spinach squeezed dry)
1 cup chopped pepperoni
Cut baguette in half and remove soft inside if desired. Mix cream cheese and pesto; spread onto insides of bread. Mix together remaining ingredients and spread on bottom half of baguette. Put on top of bread and wrap in foil. Can refrigerate for a couple of hours and serve cold or put into 350 degree oven for 25 minutes and serve hot. (We ate ours hot.)
P.S. Wyatt got this recipe from his Grandmother ML. She taught him to make the sandwich on her last visit to our home in Utah. Note to Mom: Please keep teaching my children delicious recipes like this! Thanks. Love, Jen
1 comment:
Glad you liked it. Can also add 4 wedges of laughing cow herb cheese as I did. I actually served this sub when Wyatt came to Michigan to go to Canada fishing with his granddad.
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