Ingredients

• ¼ cup bottled fat-free Italian dressing


• ½ cup coarsely chopped green pepper


• ½ cup coarsely chopped red onion


• ¼ cup stuffed green olives


• ¼ cup pitted ripe olives


• 1 clove garlic


• ½ T. dried basil leaves


• ½ t. dried oregano leaves


• (1 lb.) loaf Italian bread


• 3 oz. Neufchatel cream cheese, softened


• 1 ½ cups fresh spinach leaves


• 4 – 6 ripe tomato slices


• 8 hard-cooked eggs, peeled and sliced


• ¼ lb. ham slices


• ¼ lb. part-skim mozzarella cheese slices


• ¼ lb. cooked turkey breast slices

Directions

In food processor or blender, combine dressing and ingredients up to the bread. Pulse them until finely chopped - similar to pesto.



Cut bread loaf lengthwise. Remove bread from inside of halves, leaving a one-inch border attached to crust. Spread 3 tablespoon cream cheese inside each cut bread half. Spread ½ cup olive mixture over cream cheese on each bread.



Layer in bottom half: Spinach, tomato slices, egg slices, ham, mozzarella and turkey breast.



Close sandwich. Press together and wrap tightly in plastic wrap. Refrigerate for several hours or overnight before serving. Cut loaf into 6 slices. Serves 6





VIRGINIA EGG COUNCIL
540 345 3958 ~ eggsrgr8@rev.net