See below ingredients and instructions of the recipe
Pesto (recipe follows) 1/4 lb Thinly sliced prosciutto
1 15-inch loaf Italian bread 1/4 lb Thinly sliced hard salami
2 c Spinach leaves, large stems -or cappicola or a mixture
-removed -of the two meats
1/2 lb Sliced provolone cheese, Garden vegetable pickles
-each slice cut in half -(opt.)
1. Prepare Pesto.
2. Wiih serrated knife, cut bread horizontally in half. With fingers,
remove soft bread from the center of each half, leaving 1/2-inch-thick
crust (Freeze left-over soft bread for stuffing or bread crumbs.)
3. Spread cut surfaces of bread with Pesto. Cover bottom half of
bread with spinach leaves and overlapping halved slices of provolone.
Add prosciutto and salami and cover with top of bread. Cut hero
crosswise into 4 sandwiches. Transfer sandwiches to serving plate.
Serve with pickles, if desired.
Pesto: In food processor with chopping blade, process 1/2 C fresh
basil leaves, 1/4 C fresh parsley leaves, 2 table- spoons finely
grated Parmesan cheese, 1 T pine nuts, 2 T olive oil, 1 clove garlic,
and 1/8 t ground black pepper until pastelike in consistency.