Here’s a fabulous sandwich that’s easy to put together, easy to pack along on a picnic, and fits our vegan theme for the current online class!

Mary Beth’s Antipasto Sandwich
From Marilu Henner’s Healthy Kids
Blue * serves 6

1 large baguette or 1 loaf Italian bread
1 jar (4 oz) black olive or kalamata olive paste
2 small jars (16-24 oz) artichoke hearts, drained and chopped
1 jar (8 oz) roasted red peppers or 2 red peppers, roasted and sliced in strips
1 bunch arugula or spinach, washed and spun dry

Slice the bread in half horizontally. Scoop out some of the bread from the top and bottom. Spread the top and the bottom with the black olive paste. Layer the chopped artichoke hearts, pepper strips, and arugula or spinach over the bottom. Replace the top, wrap tightly in foil, and refrigerate about 4 hours. Slice on the diagonal and serve.

Optional: Add a layer of sliced sundried tomatoes, or chopped marinated mushrooms.

To take on a picnic, leave the whole sandwich in the foil and bring a serrated knife and small cutting board.

Budget tip: To use up the bread you removed from the loaf, whiz it in the blender, and store in the freezer for fresh bread crumbs.

Copyright © 2009 Hennergy, Inc. All rights reserved.

This entry was posted on Tuesday, July 7th, 2009 at 11:31 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.