Enjoy! Try one of picnic or tailgating
Cold-Cut Sandwich With Pesto
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 or pitted olives of choice
Assembly: 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.