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Genoa Sandwich Loaf Recipe

Genoa Sandwich Loaf 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.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + standing YIELD: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

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.

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.

Reviews for Genoa Sandwich Loaf

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MY REVIEW
Reviewed Sep. 8, 2011

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

MY REVIEW
Reviewed Apr. 20, 2010

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

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