Ingredients:
-1 loaf French Bread or Ciabatta Bread
-1.2 cups Kraft Sun-dried Tomato Vinaigrette
-1/4 lb (8 slices) Genoa Salami
-1/4 lb (8 slices) Honey Ham
-1/4 lb (4-6 slices) Provolone Cheese
-2 cups baby spinach
Pre-heat oven to 350 degrees. Cut the loaf in half.
To bottom half add: a layer of vinaigrette.
Stack salami and ham.
Add provolone cheese.
Add another layer of vinaigrette, followed by the baby spinach.
Drizzle the rest of the vinaigrette over the spinach.
Place the top half of the bread back onto the sandwich.
Wrap entire sandwich in aluminum foil and place on cookie sheet.
Cook for 15-20 minutes or until cheese is melted.
Leftovers or whole sandwiches can be kept in the freezer for up to 2 months.
Melissa Newman
