member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

Recipe Categories:

    Cold-Cut Sandwich With Pesto


    Source of Recipe


    TMH

    List of Ingredients




    1 (20-inch) baguette

    1/3 cup commercially prepared vinaigrette

    1 to 2 cups greens of choice

    10 ounces sliced cold cuts of choice

    4 ounces sliced cheeses of choice

    4 tablespoons commercially prepared pesto

    1 cup sliced marinated artichokes and/or pitted olives of choice

    Recipe



    Cut baguette in half lengthwise. Drizzle vinaigrette over both halves. Layer greens over bottom baguette half, then top with cold cuts and cheese. Spread pesto over inside top of baguette and top cold-cuts and cheese with artichoke hearts or olives. Put halves together. Cut into quarters.

    Picnic packing instructions: Slice baguette and pack. Measure out vinaigrette and pour into plastic container. Place cold cuts and cheeses in separate plastic bags. Measure out pesto and spoon into plastic container. Measure out artichokes or olives and place in plastic container. Refrigerate everything except bread until trans porting to picnic. Pack everything except bread in cooler with ice or cold packs. (Pack bread at room temperature.) Just before serving, wash hands and assemble sandwich.

    Makes 4 servings.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |