Tested till perfect Team Sandwich

Team Sandwich

Jamie Hodgson, art director of The Hockey News, says this half-metre-long sandwich, pretzels and beer make a hat-trick combination. Assemble the sandwich ahead, then put it in the oven when guests arrive. Serve on a cutting board with a serrated knife for guests to cut off according to their appetites.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2004

Recipe1 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 1loaf Italian bread
  • 4 oz 4ozthinly sliced smoked turkey
  • 1/2 cup 1/2cupchopped roasted red pepperroasted red peppers
  • 1/2 cup 1/2cupthinly sliced red onionred onions
  • 1 jar (6 oz/170 ml) 1jar (6 oz/170 ml)marinated artichokeartichokes, drained and chopped
  • 5 thin slices 5thin slicesHavarti cheese, (about 6 oz/175 g)


  • 1 cup 1cupchickpeachickpeas, drained and rinsed
  • 2 tbsp 2tbspminced fresh parsley
  • 2 tbsp 2tbsptahini paste
  • 4 tsp 4tsplemon juice
  • 1 tbsp 1tbspextra-virgin olive oil
  • Pinch Pincheach salt and pepper
  • 2 2cloves garlic, minced
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Hummus: In blender or food processor, purée together chickpeas, 1/4 cup (50 mL) water, parsley, tahini, lemon juice, oil, salt and pepper until smooth, scraping down side occasionally. Stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Cut loaf in half horizontally; with spoon, hollow out, leaving 1/2-inch (1 cm) thick walls. Spread walls with hummus. Top one half with smoked turkey then red pepper and onion. Top other half with artichokes and cheese. Sandwich halves together; wrap in foil. (Make-ahead: Refrigerate for up to 3 hours.)

Bake in 375°F (190°C) oven until cheese is melted, about 15 minutes.

Nutritional Information Per serving: about

cal 404 pro 17g total fat 14g sat. fat 5g
carb 52g fibre 5g chol 23mg sodium 948mg

% RDI:

calcium 22 iron 25 vit A 9 vit C 32
folate 44
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