Stuffed Finger Sandwiches

1. 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. 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. 3

   Roll up turkey slices and arrange them in an even layer on the cream cheese.

4. 4

   Lay spinach leaves over the turkey.

5. 5

   Put a layer of red pepper strips over the spinach leaves.

6. 6

   Put a layer of arthichoke hearts over the red pepper strips.

7. 7

   Spread remaining cream cheese over the inside of the top shell.

8. 8

   Place the top shell over the bottom shell to reform the loaf. Wrap the loaf tightly with aluminum foil or plastic wrap.

9. 9

   Chill for several hours or overnight.

10. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.