Picnic Basket Baguettes
1/2 of an 8 ounce container soft style cream cheese with chives and onion
1 tablespoon lemon juice
1 tablespoon Dijon style mustard
1/4 teaspoon garlic pepper
1 8 ounce loaf sourdough bread or French bread
8 ounces boneless fully cooked smoked turkey breast, sliced
4 slices Provolone or Swiss cheese
1 7 ounce jar roasted sweet peppers, drained and sliced or 2 red and/or green sweet peppers, roasted* and sliced
1 cup spinach leaves
For the cream cheese spread, stir together the cream cheese, lemon juice, mustard and garlic pepper. Split sourdough loaf horizontally and spread cut sides with the cream cheese spread. On bottom half of the loaf, layer turkey, Provolone or Swiss cheese, sweet peppers and spinach. Cover with top of loaf. Slice crosswise into 4 pieces. Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours. Makes 4 servings.
To roast sweet peppers: Halve peppers; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Bake in a 425F oven for 20 to 25 minutes or until skin is bubbly and browned. Place in a clean brown paper bag; seal and let stand for 10 to 30 minutes or until cool. Peel and use as directed.
Make ahead tip: Mix the cream cheese spread ingredients; cover and chill up to 24 hours. Rinse spinach leaves; pat dry, cover and chill up to 24 hours. In minutes the next morning: Assemble the sandwiches, wrap and surround them with ice packs in a cooler.
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