Try this Proscititto-Provolone Hero - Country Living recipe, or contribute your own.
Suggest a better description1. Prepare Pesto. 2. Wiih serrated knife, cut bread horizontally in half. With fingers, remove soft bread from the center of each half, leaving 1/2-inch-thick crust (Freeze left-over soft bread for stuffing or bread crumbs.) 3. Spread cut surfaces of bread with Pesto. Cover bottom half of bread with spinach leaves and overlapping halved slices of provolone. Add prosciutto and salami and cover with top of bread. Cut hero crosswise into 4 sandwiches. Transfer sandwiches to serving plate. Serve with pickles, if desired. Pesto: In food processor with chopping blade, process 1/2 C fresh basil leaves, 1/4 C fresh parsley leaves, 2 table- spoons finely grated Parmesan cheese, 1 T pine nuts, 2 T olive oil, 1 clove garlic, and 1/8 t ground black pepper until pastelike in consistency. Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 30 | ||
Calories from Fat: 7 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 12.8mg | 4 % | |
Sodium 300.5mg | 10 % | |
Potassium 184mg | 5 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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