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Pressed Picnic Sandwiches


Thursday, January 01, 2004
7 servings
1 clove garlic
1 cup packed basil leaves, washed and spun dried
1 cup packed parsley leaves, washed and spun dried
1/4 cup sunflower seeds
1/2 cup roasted red peppers
2 tablespoons olive oil
1 loaf (16inches) French or Italian bread, not sliced
8 ounces deli smoked chicken breast, sliced thin
2 Roma tomatoes
1 cup spinach leaves, trimmed
1. In a food processor chop garlic until minced. Add basil, parsley, and seeds process until well incorporated. Add peppers and oil blending until smooth.

2. Cut bread loaf horizontally. Spread mixture on cut sides of bread. Layer chicken, tomatoes and spinach, Replace top half of bread to form a sandwich,

3. Wrap sandwich tightly with plastic wrap. Place a weighted object on top of the sandwich for at least one hour. When ready to serve slice sandwich into 7 even pieces.
Nutrition Facts:
268 calories, 34g carbohydrate, 12.98 protein, 9.3g fat,
1.6g saturated fat, I5mg cholesterol, 3.5g dietary fiber, 648mg sodium
Adapted recipe by Jennifer Parham, RD, LD
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