Italian Club Sandwich

Gluten-Free, Lunch | July 12, 2018

Presented by:

Ingredients

  • 4 Slices Canyon Bakehouse Heritage Style Whole Grain Bread, toasted
  • ¼ C. Mayonnaise
  • ¼ C. Basil Pesto
  • 2-4 Marinated Artichoke Hearts, quartered
  • 1 large heirloom tomato or ½ C. Cherry Tomatoes, sliced
  • Romaine Lettuce
  • 1/8 lb. Mortadella, thinly sliced
  • 1/8 lb. Ham, thinly sliced
  • ¼ lb. Hard Salami, thinly sliced
  • 4-6 Bacon Slices, cooked until just crispy
  • ¼ lb. Provolone, thinly sliced
  • Cornichon Pickles, on the side

Directions

  1. Place toasts on a cutting board and spread one side of each sandwich with mayonnaise and the other side with pesto
  2. Layer lettuce and tomato on the mayo side of each sandwich. Layer artichoke hearts on the pesto side, followed by ham, salami, mortadella, bacon and cheese.
  3. Fold the mayo side of each sandwich over the pesto side, and serve with cornichon pickles.

 

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