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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 404 |
| pro | 17 g |
| total fat | 14 g |
| sat. fat | 5 g |
| carb | 52 g |
| fibre | 5 g |
| chol | 23 mg |
| sodium | 948 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 25% |
| vit A | 9% |
| vit C | 32% |
| folate | 44% |
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1 loaf (20-inch/50 cm) Italian bread
4 oz (125 g) thinly sliced smoked turkey
1/2 cup (125 mL) chopped roasted red pepper
1/2 cup (125 mL) thinly sliced red onion
1 jar (6 oz/170 mL) marinated artichokes, drained and chopped
5 thin slices Havarti cheese (about 6 oz/175 g)
Hummus:
1 cup (250 mL) chickpeas, drained and rinsed
2 tbsp (25 mL) minced fresh parsley
2 tbsp (25 mL) tahini
4 tsp (20 mL) lemon juice
1 tbsp (15 mL) extra-virgin olive oil
Pinch each salt and pepper
2 cloves garlic, minced
Preparation:
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.
Source
Canadian Living Magazine: April 2004
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