Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Cream cheese; softened |
| 2 teaspoons | Dijon mustard OR |
| 2 teaspoons | Honey mustard |
| 1 clove | Garlic; minced |
| ⅛ teaspoon | Black pepper; freshly ground |
| 1 \N | Loaf French bread, about 18\" cut in half lengthwise |
| 1 small | Red onion; thinly sliced, about 1 cup |
| 2 cups | Fresh spinach leaves |
| 4 ounces | Provolone cheese; thinly sliced |
| 4 ounces | Mozzarella cheese; thinly sliced |
| 4 ounces | Ham; thinly sliced |
| 1 small | Yellow bell pepper; cut into thin rings |
Combine cream cheese, mustard, garlic, and pepper; spread on cut sides of bread. Top with red onion, pressing lightly into cheese mixture. Arrange 1 cup of spinach leaves on bottom half of bread; layer cheeses and meats on top of spinach. Top with bell pepper and remaining spinach. Close with top half of bread. Cut loaf into 6 servings.
Source: SRQ H/T, 10/27/94 :: MM by Sue Woodward