French Theme Week: Le Pain Florentine

Happy Happy Friday! It has been hard to decide what the last post should be for our French Theme Week. Sandwiches can be enjoyed all through the year, but as it starts to get a bit chilly outside, I think a warm sandwich is just the ticket!

This favorite is a great one to add to your recipe box! Just be sure that it isn't just scribbled on a piece of paper and tossed into the recycle bin along with Cheerio boxes and outdated backpack papers!

If you are starting to think about menus for the holidays...this one is a fancy one that will be enjoyed by company. It can be made up in advance...like the day before...and can be served cold or warm.


Le Pain Florentine
Adapted from Portland's Palate

1 {10-inch} round loaf French or sourdough bread...I use Trader Joe's Paesano Italian Boule at times.

1 {3-ounce} package cream cheese, softened

1/2 pound turkey, thinly sliced...I use the 7 oz. pkg of oven roasted turkey from Trader Joe's

1 pkg. frozen spinach, thawed and well-drained

Cheese Mixture:

1 cup Cheddar cheese, grated

1 cup Provolone cheese, grated

1/2 cup mayonnaise

2 Tbsp. pimiento, chopped

1 LARGE clove of garlic, pressed or minced


{Directions}

*Cut a 1-inch lid off the top of bread and set aside

*Hollow out inside of loaf. Leave about 1/2 to 3/4-inch thickness of bread on sides and bottom.

*Spread cavity with cream cheese.

*Layer turkey inside bread so it overlaps over the outside of bread round.

*Spread 1/2 of cheese mixture over turkey, in bottom of loaf.

*Spread chopped spinach on top of cheese layer and top with remaining cheese mixture.

*Fold overhanging edges of turkey over top of cheese layer to seal and replace top lid of bread.

*Brush outside of loaf with olive oil, wrap like a little bug in a rug with tin foil and bake at 325* for 30 minutes.

*To serve, cut into wedges.

ENJOY with a glass of sparkling juice, applesauce and baby pickles!!!




Shared with: comfy in the kitchen, at the picket fence, stone gable