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Stuffed Finger Sandwiches

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“This recipe is from Secrets of Fat Free Cooking by Sandra Woodruff. Layer turkey, spinach leaves, pepper strips, and artichoke hearts over cream cheese on French bread, and create a memorable appetizer. It is a great dish to take to any gathering. Best if made ahead and allowed to chill for several hours or overnight. I have made it (not so low-fat) using onion and chive flavored cream cheese and I have also made it by adding 1/2 teaspoon of ranch dressing mix to the cream cheese instead of Italian seasoning. You can also use marinated arthichoke instead of canned. Delicious!”
READY IN:
15mins
SERVES:
10-12
YIELD:
10-12 sandwich slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice French bread lengthwise cutting off the top third of the loaf. Using your fingers, remove and discard enough of the soft inner bread to leave a 1/2-inch-thick shell.
  2. Combine cream cheese, Italian seasoning and garlic in a small bowl and stir to mix well. Spread half of this mixture evenly over the inside of the bottom shell.
  3. Roll up turkey slices and arrange them in an even layer on the cream cheese.
  4. Lay spinach leaves over the turkey.
  5. Put a layer of red pepper strips over the spinach leaves.
  6. Put a layer of arthichoke hearts over the red pepper strips.
  7. Spread remaining cream cheese over the inside of the top shell.
  8. Place the top shell over the bottom shell to reform the loaf. Wrap the loaf tightly with aluminum foil or plastic wrap.
  9. Chill for several hours or overnight.
  10. When ready to serve, unwrap the loaf, and using a serrated knife, cut the loaf diagonally into 1-inch slices. Secure each piece with a wooden toothpick and arrange on a platter and serve.

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