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Genoa Sandwich Loaf Recipe
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Genoa Sandwich Loaf Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + standing
MAKES: 8-10 servings

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

Nutritional Facts

1 each: 464 calories, 31g fat (12g saturated fat), 72mg cholesterol, 1315mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 20g protein .

Directions

  1. 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.
  2. 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.
Originally published as Genoa Sandwich Loaf in Country Woman July/August 2005, p31


Reviews for Genoa Sandwich Loaf

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(2)
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5 Star
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MY REVIEW
Mochanut 63384
Reviewed Sep. 8, 2011

"Love this....and so did all my grown children."

MY REVIEW
brenhoov 85153
Reviewed Apr. 20, 2010

"This is so quick and easy to prepare. My whole family loved it!"

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