Directions:
- For pesto, in a blender, combine the oil, parsley, basil, 1/4 cup Parmesan cheese, garlic and nutmeg. Cover and process on high until blended.
- Spread cream cheese over cut sides of bread; spread with pesto. Layer the salami and tomatoes over pesto; sprinkle with the remaining Parmesan cheese. Place on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.24 Kcal (2245 kJ) | ||
| Calories from fat | 299.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.33g | 51% | |
|---|---|---|---|
| Cholesterol | 55mg | 18% | |
| Sodium | 1734.94mg | 72% | |
| Potassium | 424.08mg | 9% | |
| Total Carbs | 35.75g | 12% | |
| Sugars | 3.3g | 13% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 24.04g | 48% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 3.1mg | 17% | |
| Calcium | 158.7mg | 16% | |
| Amount Per 100 g | |||
| Calories | 288.81 Kcal (1209 kJ) | ||
| Calories from fat | 161.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 51% | |
|---|---|---|---|
| Cholesterol | 29.62mg | 18% | |
| Sodium | 934.43mg | 72% | |
| Potassium | 228.41mg | 9% | |
| Total Carbs | 19.25g | 12% | |
| Sugars | 1.78g | 13% | |
| Dietary Fiber | 0.91g | 7% | |
| Protein | 12.95g | 48% | |
| Vitamin C | 4.1mg | 13% | |
| Iron | 1.6mg | 17% | |
| Calcium | 85.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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