Stuffed Finger Sandwiches
1 long thin loaf French bread (about 24x2x1 inches).
1/2 Cup plus 2 tablespoons nonfat cream cheese.
1/2 tsp dried Italian seasoning .
3/4 tsp crushed fresh garlic.
4oz thinly sliced cooked turkey breast.
8-10 fresh tender spinach leaves.
1/2 medium red bell pepper, cut in thin strips.
1/2 Cup chopped frozen (thawed) artichoke hearts, or 1/2 cup drained
and chopped canned artichoke hearts.
Using a serrated knife, slice the 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 only a 1/2 inch-thick shell.
Combine the 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.
Roll up the turkey slices, and arrange them in an even layer
over the cream cheese mixture.
Lay the spinach leaves over the turkey, and top with a layer of
Finish with a layer of artichokes.
Spread the remaining cream cheese mixture over the inside of the top
shell. Place the top shell over the bottom shell to reform the loaf,
and wrap the loaf tightly
in aluminum foil or plastic wrap.
Chill for several hours or overnight.
When read to serve, unwrap the loaf , and use a serrated knife
to cut the loaf diagonally into 1-inch slices.
Secure each piece with a wooden toothpick, arrange on a platter, and