GENOA SANDWICH LOAF

Genoa Sandwich Loaf image

Being an Italian American, I love this open-faced meat and cheese sandwich because it tastes like "home". My Irish husband enjoys it as much as my relatives do when I fix it for family gatherings. Homemade pesto adds that something special.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 10

Previous Next

Ingredients

1/3 cup olive oil
1-1/4 cups packed minced fresh parsley
1 cup minced fresh basil
1/2 cup shredded Parmesan cheese, divided
4 garlic cloves, peeled
1/4 teaspoon ground nutmeg
1 package (8 ounces) cream cheese, softened
1 loaf (1 pound) French bread, halved lengthwise
1 pound thinly sliced hard salami
2 large tomatoes, thinly sliced

Steps:

For pesto, in a blender, combine the oil, parsley, basil, 1/4 cup Parmesan cheese, garlic and nutmeg. Cover and process on high until blended. , Spread cream cheese over cut sides of bread; spread with pesto. Layer the salami and tomatoes over pesto; sprinkle with the remaining Parmesan cheese. Place on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 464 calories, Fat 31g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 1315mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.