Using really good, crusty loaves is necessary when making these sandwiches. A sturdy bread stands up to the fillings and the pesto dressing that soaks into the bread. Any fluffy bread would fall apart in this recipe.
Prep Time: 25 minutes
Ingredients:
- 1 long loaf sturdy peasant bread, unsliced
- 1 container refrigerated pesto sauce, stirred
- swiss cheese
- muenster cheese
- havarti cheese
- deli sliced turkey
- sliced honey ham
- sliced tomatoes
- marinated artichoke hearts, sliced
- roasted red pepper slices
- sliced avocado
- butter lettuce
- whole basil leaves
Preparation:
Cut loaf in half lengthwise. Scoop out some of the inside with your fingers. Spread pesto sauce evenly over all cut surfaces of the bread. Layer your choice of filling ingredients over the pesto sauce and top with top crust of bread. Wrap loosely but thoroughly in plastic wrap and place cookie sheet on top of loaves. Weight with cans of food and refrigerate 1-2 hours to blend flavors and compress loaf. Slice to serve. 6 servings
