Turkey/Mozzarella/Ciabatta Sandwich

There are so many wonderful reasons to visit family in Utah and Arizona, and most of them have nothing to do with food. But to be honest, one of the things that we look forward to is having at least one breakfast and/or lunch at Kneaders. They make to-die-for French Toast, crusty artisan breads, and mouth-watering sandwiches.

So imagine my excitement when I spotted a recipe in the September 2015 issue of Better Homes and Gardens that seemed to have all the key ingredients of one of my favorite Kneaders creations. I made it for dinner tonight and was blown away. Here's what you will need:

3 T. mayonnaise
2 t. chopped fresh rosemary
2 cloves garlic, minced
2 c. fresh spinach, chopped
1 14 oz. can artichoke hearts, drained, chopped, and dried
2 8 oz. rounds ciabatta loaves, halved crosswise (I used a skinny ciabatta baguette, cut into sandwich size slices)
6 oz. sliced mozzarella cheese
1 medium tomato, thinly sliced
4 oz. sliced, smoked turkey

I love recipes that let me use some of my fresh herbs.

Preheat oven to 400 degrees F. In a medium bowl, combine mayonnaise, rosemary, and garlic. Add spinach and artichokes; stir to combine. Set aside.

Remove enough bread from inside each half to create a 1 inch shell. (I just sawed my baguette slices in half and they worked perfectly.) Lay each bread half on a baking sheet.

Line each half with mozzarella. Spoon vegetable mixture onto each bottom bread shell. (I goofed and put everything on both the top and bottom. Serendipitous mistake--twice as tasty):

Top with tomato and turkey:

Bake 8 to 10 minutes or until toasted and heated through. Assemble sandwiches. Makes four servings:

The great thing about this sandwich--besides being delicious--is that it really is a complete meal in a bun. Enjoy!