Pesto-Turkey Layered Loaf
Simple & Delicious
July/August 2009 issue
“This yummy sandwich is easy and travels well. Make several to feed a crowd, and use any meat, veggies and cheese you like.” Marion Sundberg - Yorba Linda, California
CATEGORY: Main Dish
TIME: Prep: 20 min. Cook: 25 min. + standing
1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside.
In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. Place on a baking sheet. Bake at 350° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 6 servings.
Calories: 661,Fat:33 g,Saturated Fat:13 g,Cholesterol: 73 mg,Sodium:2065 mg,Carbohydrate: 54 g,Fiber:4 g,Protein:39 g