Picnic Basket Baguettes
VinaKJ pointed me in the direction of this recipe a couple years ago. The sandwiches are delicious. The recipe calls for roasted sweet peppers. You may use the jarred ones or roast your own. *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 - 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.
INGREDIENTS
Nutrition- 8ounces soft-style chive & onion cream cheese
- 1tablespoon lemon juice
- 1tablespoon dijon-style mustard
- 1⁄4teaspoon garlic pepper seasoning
- 8ounces loaf sourdough bread (baguette) or 8 ounces French bread (baguette)
- 8ounces boneless fully cooked smoked turkey breast, sliced
- 4
- 7ounces roasted sweet peppers, drained and sliced (or 2 red and or green sweet peppers roasted and sliced)
- 1cup spinach leaves
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DIRECTIONS
- For the cream cheese spread, stir together the cream cheese, lemon juice, mustard and garlic pepper.
- Split sourdough loaf or baguette 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.
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