Turkey, provolone cheese and sweet peppers blend delightfully in these picnic sandwiches.
1/2 of an 8 oz. container of soft-style chives and onion cream cheese
1 tbsp fresh lemon juice
1 tbsp Dijon mustard
1/4 tsp garlic powder
Freshly ground black pepper
1 8-oz. loaf unsliced sourdough bread or baguette
8 oz. boneless cooked smoked turkey breast, sliced
4 slices Provolone or Swiss cheese
1 7-oz. jar roasted sweet peppers, drained and sliced or 2 red and/or green sweet peppers, roasted* and sliced
1 cup spinach leaves
* To roast peppers, cut peppers in half and remove stems, seeds and membranes. Place peppers, cut side down, on a foil-lined baking sheet and bake in a 425°F oven for 20-25 minutes (or until skin is bubbly and browned). Place in a brown paper bag; seal bag and let stand for 15-30 minutes or until cool. Remove peel and use roasted peppers as directed.
Step 1: Stir together cream cheese, lemon juice, mustard, and garlic powder. Split sourdough loaf or baguette horizontally and spread cut sides with cream cheese mixture.
Step 2: On bottom half of the loaf of bread, layer turkey, cheese, sweet peppers and spinach leaves. Cover with top of loaf. Slice crosswise into 4 pieces. Wrap sandwiches in plastic wrap or waxed paper and chill until serving time, up to 6 hours. For picnic meals, surround wrapped sandwiches with ice packs in a cooler.
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