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Antipasto Stuffed Baguettes
Source: dLife

A hearty Italian-style sandwich with salami, spinach, feta cheese, and olive tapenade.

Prep Time: 25 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 36 servings
Amount Per Serving
Calories 66.0
Total Carbs 7.8 g
Dietary Fiber 1.2 g
Sugars 0.6 g
Total Fat 2.8 g
Saturated Fat 0.9 g
Unsaturated Fat 0.1 g
Potassium 33.9 mg
Protein 2.1 g
Sodium 161.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 oz  canned black olives
2 tbsp  olive oil
1 tsp  fresh lemon juice
1 each  medium garlic cloves
0.125 tsp  dried basil
0.125 g  dried rosemary
0.125 tsp  dried marjoram
0.125 g  ground thyme
16 oz  French bread baguette
4 oz  crumbled feta cheese
0 1/4 lb  sliced Genoa salami
1 cup  fresh baby spinach
7 oz  roasted red peppers with brine
14 oz  canned artichokes hearts, drained
  1. Using a food processor or blender, pulse olives, oil, lemon juice, garlic, basil, thyme, marjoram, and rosemary until finely chopped. Reserve 1/3 cup mixture. Save the other 2/3 cup for another use.
  2. Slice the top 1/3 off of each baguette and hollow out the middles leaving a 1/4 inch thick shell.
  3. Spoon olive mixture onto the bottom of each baguette and top with feta cheese. Layer salami, spinach, red peppers, and artichokes on top of cheese. Place other half of bread on top and gently press down. Wrap baguettes in foil and chill at least 3 hours or overnight.
  4. When ready to use, either serve chilled or heat in a 350 degree F oven for 20 to 25 minutes. Slice into 36 pieces and serve with a toothpick in each.

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