Italian Filled Sandwich

Name: Italian Filled Sandwich
Total time: 1 h 45 min
Yield: 1
Ingredients: 2 handfuls Basil (leaves picked); 1 clove garlic; 1 tablespoon pine nut (toasted); 0.375 cup olive oil; 2 tablespoons freshly grated Parmesan cheese; 1 loaf white Bread (round loaf, 750 g); 0.667 cup artichoke heart (from a jar, drained); 1 cup pickled Red pepper (drained); 1.125 cups mozzarella cheese (drained and sliced); 0.667 cup pitted, black Olives (drained); 2 handfuls fresh, young Spinach

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 45 min.

Ready in

Calories:

221

calories

Calories

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Nutritional values

1 loaf contains
(Percentage of daily recommendation)

Calorie	221 kcal	(11 %)
Protein	8.88 g	(9 %)
Fat	12.36 g	(11 %)
Carbohydrates	19.52 g	(13 %)
Sugar added	0 g	(0 %)
Roughage	1.42 g	(5 %)

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more nutritional values

Vitamin A	188.2 mg	(23,525 %)
Vitamin D	0.01 μg	(0 %)
Vitamin E	1.61 mg	(13 %)
Vitamin B₁	0.17 mg	(17 %)
Vitamin B₂	0.11 mg	(10 %)
Niacin	2.24 mg	(19 %)
Vitamin B₆	0.15 mg	(11 %)
Folate	57.54 μg	(19 %)
Pantothenic acid	0.32 mg	(5 %)
Biotin	2.68 μg	(6 %)
Vitamin B₁₂	0.02 μg	(1 %)
Vitamin C	17.8 mg	(19 %)
Potassium	230.86 mg	(6 %)
Calcium	181.14 mg	(18 %)
Magnesium	46.8 mg	(16 %)
Iron	1.78 mg	(12 %)
Iodine	0.38 μg	(0 %)
Zinc	0.88 mg	(11 %)
Saturated fatty acids	3 g
Cholesterol	6.7 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

loaf

For the pesto: 2 handfuls
Basil (leaves picked); 1 clove
garlic; 1 tablespoon
pine nut (toasted); ⅜ cup
olive oil; 2 tablespoons
freshly grated Parmesan cheese

For the filling: 1 loaf
white Bread (round loaf, 750 g); ⅔ cup
artichoke heart (from a jar, drained); 1 cup
pickled Red pepper (drained); 1 ⅛ cups
mozzarella cheese (drained and sliced); ⅔ cup
pitted, black Olives (drained); 2 handfuls
fresh, young Spinach

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Preparation steps

For the pesto, blend the basil, garlic and pine nuts to a fine purée using a mixer. Add the oil in a constant, thin stream to form a creamy, thick pesto. Mix through the parmesan and season to taste with salt and ground black pepper.

Slice the top off the bread and hollow it out, leaving around 1 cm. Spread the base with a little pesto and layer with the artichokes, some of the peppers and half of the mozzarella. Spread some pesto on top, and continue with the remaining peppers and the mozzarella, olives and spinach, seasoning with salt and ground black pepper in the process. Spread the remaining pesto on top and cover with the bread 'lid'. Leave to marinate for around 1 hour.

Cut into pieces and serve.