Artichoke & Basil Hero
1 cup fresh basil
1/3 cup olive oil or salad oil
2 tablespoons grated Parmesan cheese
1 tablespoon capers, drained
1 tablespoon white wine vinegar
2 teaspoons Dijon-style mustard
1 clove garlic, quartered
1 16-ounce loaf unsliced French bread
1 14-ounce can artichoke hearts, drained and chopped
4 ounces sliced provolone cheese
1 medium tomato, thinly sliced
2 cups torn fresh spinach
In a blender container or food processor bowl combine the basil, oil, Parmesan cheese, capers, vinegar, mustard, and garlic. Cover; blend or process until nearly smooth. Set aside.
Cut bread in half lengthwise. Hollow out each half, leaving a 1-inch shell. (Save bread crumbs for another use.) Spread the basil mixture over each bread half. On the bottom half, layer artichoke hearts, provolone cheese, tomato, and spinach. Cover with bread top. Cut sandwich crosswise into 6 to 8 pieces.
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