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Artichoke Muffuletta

Source of Recipe


From "The New InterCourses: An Aphrodisiac Cookbook"



List of Ingredients



• ½ cup store-bought pesto
  
• 1 tsp Dijon mustard
  
• ½ 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
  






Instructions



1. 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.)
   
   
2. Spread the pesto mixture over each half. On one half, layer the artichokes, cheese, tomato, and spinach. Top with the other half. Cut crosswise into 3 or 4 pieces; secure with wooden picks. Wrap in butcher paper and go on a picnic.
   
   Makes 2 servings.