Served as main course. Vegetarian dish.

1 cup fresh Basil

1/3 cup Olive Oil (can use Vegetable Oil)

2-3 Tablespoons grated Parmesan Cheese

1 Tablespoon Capers, drained

1 Tablespoon White Wine Vinegar

2-3 teaspoons Dijon-style Mustard

1-2 Garlic Clove (peeled)

1 French Bread (unsliced)

1 (14 ounce) can Artichoke Hearts, drained and chopped (can use more)

4-5 ounces sliced Provolone Cheese or Mozzarella Cheese (or to taste)

2 large firm Tomatoes, thinly sliced

2 cups fresh Spinach, torn in pieces

Italian Salami (optional) or Cold Cuts (optional)

To make the basil/parmesan mixture: (this mixture can be doubled if desired) in a blender or food processor bowl combine fresh basil, Parmesan cheese, capers, wine vinegar, mustard and garlic cloves; process until almost smooth. Cover and refigerate for 8-24 hours (overnight is better). Cut the bread in half lenghwise. Hollow out each half (leaving a 1/2-inch shell). Spread the prepared basil mixture over each bread half, then layer artichoke hearts (at this point you can add in cold cuts if desired) then provolone cheese, tomato then top with spinach. Cover with the bread top. Cut the sandwich crosswise into about 6-8 pieces.

Preparation time: 1 day

Cooking time: 1 day

Yields: 6-8 Pieces

You may also be interested in ...