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Italian Sandwiches
Ingredients
-
6
1/2 inches bias slices Italian bread (about 1/3 of a 1-pound loaf)
-
1/3
cup refrigerated basil pesto
-
3
ounces thinly sliced prosciutto
-
1
14 ounce can artichoke hearts, drained and thinly sliced
-
1
7 ounce jar roasted red peppers, drained and cut into strips
-
12
ounces cooked chicken or turkey, cut into bite-size strips (about 2-1/4 cups)
-
4
- 6
ounces shredded provolone cheese (1 to 1-1/2 cups)
Directions
Preheat oven to 450 degree F. Spread one side of bread slices lightly with pesto. Top with the prosciutto, artichoke slices, red pepper strips, and chicken strips. Place sandwiches on a large foil-lined cookie sheet. Cover loosely with foil. Bake about 8 minutes until nearly heated through. Uncover and sprinkle with provolone. Bake 4 to 5 minutes more or until cheese melts. Makes 6 servings.
Nutrition Facts
(Italian Sandwiches)
- Servings Per Recipe 6,
- Calories 376,
- Protein (gm) 31,
- Carbohydrate (gm) 20,
- Fat, total (gm) 20,
- Cholesterol (mg) 67,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 923,
- Vitamin C (mg) 70,
- Sodium (mg) 855,
- Calcium (DV %) 232,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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