Artichoke Muffaleta Sandwich

This recipe is definitely a keeper!  It is so tasty, and even better, it is a quick recipe for busy nights with a hungry family waiting for dinner.  I will definitely be using the recipe A LOT!

Ingredients:

1 tsp spicy brown mustard

1 loaf of whole grain artisan bread (I used a whole wheat french bread loaf)

8 oz artichoke hearts, drained, rinsed, sliced

~1 cup cherry tomatoes sliced in half 

1 cup spinach, coarsely chopped

Daiya dairy free mozzarella style cheese

1/2 cup pesto sauce (ingredients below)

• 2 cups fresh basil leaves
• 2 Tbsp pine nuts
• 2 garlic cloves
• 1 tsp salt
• 1/2 cup dairy free parmesan cheese
• 3 Tbsp Earth's Balance butter spread
• 1/2 cup olive oil

Directions:

To make pesto sauce:

• in a blender or food processor place all of the pesto ingredients except oil and begin to blend.  Slowly pour olive oil while mixture is blending.  Continue to mix until well blended.

To make muffaleta sandwich:

• Combine 1/2 cup pesto sauce with the spicy mustard and mix together.  
• Cut bread in half, lengthwise.  Scrape out the inner portion of the top half of the bread leaving a hollow shell. 
• Spread the pesto mixture on the top and bottom half of the bread.
• On the bottom half, layer with artichokes, tomato, spinach and cheese.  Place the top on and put on a baking sheet and place in the oven at 350 for ~5-10 minutes, until sandwich is warm and cheese is melted.
• Cut into slices and serve.

Recipe adapted from: http://onceamonthmom.com/whole-foods-artichoke-muffaleta-sandwiches/