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SANDWICHES:
Picnic Basket Baguettes
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Picnic
Basket Baguettes |
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Great flavor in a
sub sandwich...
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½ of
an 8-ounce |
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container soft-style cream cheese with
chives and onion |
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1
Tbs |
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fresh lemon juice |
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1
Tbs |
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dijon-style mustard |
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¼
tsp |
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garlic pepper |
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8
oz |
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loaf
sourdough bread or French bread
(baguette) |
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8
oz |
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boneless fully cooked smoked turkey
breast, sliced (from deli is fine) |
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4
slices |
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Provolone or Swiss cheese (2 to 3
ounces) |
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One
7-ounce |
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jar
roasted sweet peppers, drained and
sliced |
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1
cup |
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spinach leaves |
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1 |
For the
sandwich spread, stir together cream cheese,
lemon juice, mustard and garlic pepper. |
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2 |
Split
sourdough loaf in half horizontally and spread
cut-sides with cream cheese spread. |
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3 |
On bottom
half of loaf, layer turkey, cheese, peppers, and
spinach. Cover with top of loaf. Slice crosswise
into 4 or 8 pieces. Wrap sandwiches in plastic
wrap or waxed paper and chill until serving time
up to 6 hours. |
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Yield: 8
sandwiches |
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Cooking Tips |
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Make ahead tip: Mix
spread; cover and refrigerate. Cut peppers. Clean
spinach and pat dry. |
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RATE this Recipe
Ratings:
***Hey,
This one's a keeper!- would
make it again. "We made these for the football playoff
game this year (Chargers lost- ug!). But the tailgate party food
was good!"
-San Diego, CA
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