Genoa Sandwich Loaf Recipe

Genoa Sandwich Loaf Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Being an Italian American, I love this open-faced meat and cheese sandwich because it tastes like “home”. My Irish husband enjoys it as much as my relatives do when I fix it for family gatherings. Homemade pesto adds that something special.

This recipe is:

Contest Winning

[X]

Rate Genoa Sandwich Loaf Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Genoa Sandwich Loaf Recipe

Prep: 20 min. Bake: 15 min. + standing

Yield: 8-10 Servings

20 15 35

Ingredients

1/3 cup olive oil
1-1/4 cups packed minced fresh parsley
1 cup minced fresh basil
1/2 cup shredded Parmesan cheese, divided
4 garlic cloves, peeled
1/4 teaspoon ground nutmeg
1 package (8 ounces) cream cheese, softened
1 loaf (1 pound) French bread, halved lengthwise
1 pound thinly sliced hard salami
2 large tomatoes, thinly sliced

Directions

For pesto, in a blender, combine the oil, parsley, basil, 1/4 cup Parmesan cheese, garlic and nutmeg. Cover and process on high until blended.
Spread cream cheese over cut sides of bread; spread with pesto. Layer the salami and tomatoes over pesto; sprinkle with the remaining Parmesan cheese. Place on an ungreased baking sheet. Bake at 350° for 15-20 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 464 calories, 31 g fat (12 g saturated fat), 72 mg cholesterol, 1,315 mg sodium, 28 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Genoa Sandwich Loaf in Country Woman July/August 2005, p31

Ripen Garden Tomatoes

To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington