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Ingredients
- 1 loaf ciabatta bread, sliced lengthwise
- 4 Tablespoons pesto
- 4 ounces prosciutto
- 4 ounces salami
- 4 ounces deli ham
- 4 ounces provolone cheese
- 0.5 cups Parmesan-Reggiano cheese, shredded
- 0.5 cups sundried tomatoes, roughy chopped
- 0.5 cups baby spinach, roughly chopped
Details
Preparation
Step 1
On a clean work surface arrange ciabatta bread cut side up. Spread a thin layer of pesto over each. Top bottom bread with proscuitto, salami, ham, provolone, Parmesan- Reggiano, sundried tomatoes and baby spinach. Place top bread on top and press down slightly. Tightly wrap each sandwich with plastic wrap. Transfer to refrigerator. Refrigerate for 5 hours. Unwrap and cut each sandwich loaf into 12 equal bite sized sandwiches.
Freezing Directions:
Prepare per above directions. Wrap each sandwich with plastic wrap, divide into gallon freezer bags, label and freeze.
TO SERVE: Thaw. Serve sandwiches cold.
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