Picnic Basket Baguettes
- For the cream cheese spread, stir together the cream cheese, lemon juice, mustard, and garlic pepper.
- Split sourdough loaf horizontally and spread cut sides with the cream cheese spread.
- On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers, and spinach. Cover with top of loaf. Slice crosswise into 4 pieces. Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours. Makes 4 main-dish servings.
From the Test Kitchen
Mix the cream cheese spread ingredients; cover and chill up to 24 hours. Rinse spinach leaves; pat dry, cover, and chill up to 24 hours. In minutes the next morning: Assemble the sandwiches, wrap, and surround them with ice packs in a cooler.
To roast sweet peppers:
Halve peppers; remove stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned. Place in a clean brown paper bag; seal and let stand for 10 to 30 minutes or until cool. Peel and use as directed.
Nutrition Facts (Picnic Basket Baguettes)
- Per serving:
- 396 kcal ,
- 15 g fat
- (8 g sat. fat ,
- 67 mg chol. ,
- 1265 mg sodium ,
- 39 g carb. ,
- 1 g fiber ,
- 25 g pro.