This quick version of a classic New Orleans sandwich is made with store-bought olive tapenade and jarred roasted red peppers for easy preparation.
1 package (300 g)
4whole grain buns
1/3 cup (75 mL)olive tapenade
4 slicesprovolone cheese
2roasted red peppers, halved
2 cups (500 mL)baby spinach, washed
1/4 cup (60 mL)fresh basil leaves, washed and torn
- Slice buns in half lengthwise. Scoop out bread from bottom and top half of each bun, leaving about 1/2-inch (1 cm) border all around (reserve hollowed-out bread for another use).
- Brush cut sides of each bun with tapenade. Layer cheese, Lilydale®Oven Roasted Carved Turkey Breast, red peppers, spinach and basil in each bun. Top with other half of the bun. Repeat with remaining buns. Press down gently on sandwiches; wrap individually in plastic wrap. Let stand for 20 minutes at room temperature or refrigerate for up to 24 hours.
For a family-size sandwich, use one whole small bread round and cut sandwiches into wedges.
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes (+20 minutes standing time)