|
This Italian-style sandwich is pressed with a heavy clean object to blend flavors.
Preparation Time:
15 min.
Chilling Time:
1 hrs.
Servings: 6 sandwiches
 |
|
|
| 1 |
|
(16-ounce) loaf ciabatta bread, sliced horizontally
|
| 6 |
|
tablespoons balsamic vinaigrette
|
| 4 |
|
cups fresh baby spinach leaves
|
| 6 |
|
(3/4-ounce) slices Alpine Lace® Deli Reduced Fat Provolone Cheese |
| 1 |
|
(12-ounce) jar roasted red peppers, drained, patted dry
|
| 1 |
|
(7.5-ounce) jar marinated artichoke hearts, drained, coarsely chopped
|
|
|
Salt, if desired
|
|
|
Pepper, if desired
|
Drizzle cut-side of bottom half of bread with
4 tablespoons
vinaigrette.
To assemble sandwich, layer bottom half of bread evenly with 2 cups
spinach leaves, cheese, roasted peppers, artichokes and remaining spinach. Sprinkle with salt and pepper; drizzle with remaining vinaigrette. Cover with top half of bread.
Wrap sandwich tightly with plastic food wrap; place onto baking sheet. Place 13x9-inch pan on top of wrapped sandwich, open-side up. Place 2 or 3 (16-ounce) cans or other heavy kitchen objects in pan; refrigerate for at least 1 hour or overnight. Cut into 6 sandwiches.
| 1 sandwich |
| Calories |
380 |
| Fat |
9 g |
| Cholesterol |
10 mg |
| Sodium |
1290 mg |
| Carbohydrate |
56 g |
| Dietary Fiber |
4 g |
| Protein |
16 g |
13964 Copyright © 2007 Land O'Lakes
|
