Muffuletta Slices

Feed a crowd in 15 minutes! Sandwich slices are bursting with salami, roasted red peppers and artichoke hearts.

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Prep Time 15 min
Total Time 15 min
Servings 18

Ingredients

1: baguette French bread (16 oz; about 20 inches long), cut in half horizontally

1/4: cup chives-and-onion cream cheese spread (from 8-oz container)

1: jar (6 1/2 oz) marinated artichoke hearts, well drained, patted dry and finely chopped

1/4: cup basil pesto

1/2: cup roasted red bell peppers (from 12-oz jar), patted dry, cut into 1 1/2-inch strips

1/4: lb thinly sliced salami

: Assorted large pitted kalamata and pimiento-stuffed green olives, if desired

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Directions

1 Remove some of soft bread from center of top half of baguette to make a long, narrow well. If desired, cut off about 1/2 inch of pointed ends of baguette.
2 In small bowl, mix cream cheese spread and artichokes. Generously spread mixture in long, narrow well in top half of baguette. Spread pesto over cream cheese mixture.
3 Place roasted pepper strips on bottom half of baguette. Fold salami slices in half; layer diagonally over peppers, overlapping slices slightly.
4 Place top half of baguette, pesto side down, over salami; press halves together well. Thread olives onto toothpicks or cocktail picks; insert toothpicks through all layers at 1-inch intervals. Cut between toothpicks into 18 slices.