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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Being an Italian American, I love this open-faced meat and cheese sandwich because it tastes like âhomeâ. My Irish husband enjoys it as much as my relatives do when I fix it for family gatherings. Homemade pesto adds that something special. Ingredients:
1/3 cup olive oil |
1-1/4 cups packed minced fresh parsley |
1 cup minced fresh basil |
1/2 cup shredded parmesan cheese, divided |
4 garlic cloves, peeled |
1/4 teaspoon ground nutmeg |
1 package (8 ounces) cream cheese, softened |
1 loaf (1 pound) french bread, halved lengthwise |
1 pound thinly sliced hard salami |
2 large tomatoes, thinly sliced |
Directions:
1. 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.
2. 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.
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