Prep: 15 minutes
Bake: 10 minutes • Serves: 4
1 tablespoon PICS unsalted butter, melted
1/2 cup Rana Basil pesto
1/2 pound thinly sliced Hormel Columbus® salame
1 package (8 ounces) Market 32 fresh mozzarella cheese, thinly sliced
1/4 cup chopped drained Culinary Tours sun-dried tomatoes in oil
1/2 cup packed baby arugula
1. Preheat oven to 425°. Place rolls, cut side up, on rimmed baking pan; brush with butter and bake 5 minutes or until lightly browned.
2. Spread top halves of rolls with pesto; top bottom halves of rolls with salame, cheese and tomatoes. Bake sandwiches 5 minutes or until golden brown and cheese melts.
3. Top bottom halves of rolls with arugula and top halves of rolls, pesto side down.
Approximate nutritional values per serving (1 sandwich):
757 Calories, 51g Fat, 19g Saturated Fat, 117mg Cholesterol,
1842mg Sodium, 40g Carbohydrates, 2g Fiber, 31g Protein