Vegetable-stuffed sandwich
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Loaf French bread |
| 1 | small | Red; (Spanish) onion, |
| ; diced | ||
| 3 | Red bell peppers; (capsicums), roasted | |
| ; and julienned | ||
| ½ | cup | Water-packed artichoke hearts |
| 2 | Tomatoes; seeded and diced | |
| 2 | Cloves garlic; chopped | |
| ¾ | cup | Softened cream cheese |
| ¼ | cup | Mild soft goat cheese |
| 1 | tablespoon | Chopped fresh basil; or 1/2 tablespoon |
| ; dried | ||
| Salt and freshly ground black pepper; to taste | ||
Directions
Cut the loaf in half horizontally. Remove some of the bread in the middle of each half to form a hollow.
In a small bowl, mix together the onion, red peppers, artichoke hearts, and tomatoes and set aside.
In an electric mixer, blend until smooth the garlic, cream cheese, goat cheese, basil, salt and pepper. Add the vegetable mixture and mix until just incorporated. Spoon into the hollows in the bread and sandwich the two halves of the loaf together.
Slice into 4 portions and serve at room temperature.
Serves 4
Converted by MC_Buster.
Per serving: 1401 Calories (kcal); 15g Total Fat; (9% calories from fat); 46g Protein; 272g Carbohydrate; 0mg Cholesterol; 2793mg Sodium Food Exchanges: 16½ Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.