Prep 15 mins
Cook 30 mins
This sandwich is somewhat like a pizza, who wouldn't like that?!! COOKS NOTE: For a large group, fill an Italian or French loaf, double or triple the recipe and cut into small serving pieces. Serve with a green salad for a very tasty and filling lunch. This recipe serves 2.
- 2 crusty deli rolls
- 1 tablespoon butter
- 1 large fresh garlic clove, minced
- 2 teaspoons sesame seeds
- 1⁄3 cup sour cream
- 2 tablespoons cheddar cheese, finely grated
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon freshly cracked pepper
- 1 teaspoon parsley
- 1⁄4 cup cooked spinach, chopped and drained
- 1 tablespoon parmesan cheese, grated
- Preheat oven to 350° degrees F.
- Slice approximately 1/2”-inch across the top of each roll, set the top aside. Tear out the soft centers of each roll into small chunks leaving the crust intact.
- Melt the butter in a skillet on medium heat, add the torn bread chunks, garlic and sesame seeds. Cook stirring constantly until the bread turns a golden brown and butter has been absorbed. Remove from heat.About 3-5 minutes.
- In large bowl combine sour cream, cheddar cheese, salt, pepper, parsley, spinach and toasted bread mixture. Mix well, taste for seasoning; spoon mixture into hollowed out rolls and sprinkle tops with Parmesan cheese.
- Place filled rolls on a cookie sheet, cover loosely with foil and bake at 350° degree F. for 15 minutes.
- Remove foil and bake for an additional 10 minutes uncovered.
- Remove from the oven, place one on each individual serving plate; lean the top of the crusty roll that you cut against each filled roll off to one side.
- Serve with a green salad such as Arugula with grated Parmesan cheese.
made and enjoyed these, but there were 2 things I would change next time. I found the sesame seeds burnt before the bread was browned, so I would add them right at the end, and also there was not really enough bread in the 2 rolls, so next time I would probably throw in about a cup of fresh breadcrumbs. The taste was very good, and I will make them again.