Cold Vegetarian Sandwich
Cottage Bakery
1 Kirkland Signature*
ciabatta roll
1 1/2 tablespoons roasted
garlic mayonnaise
4-6 spinach leaves
3-4 tomato slices
Red onion, thinly sliced
2 pieces thinly sliced
provolone cheese
(optional)
2 lengthwise slices
cucumber
1/2 avocado, sliced
1/2 ounce alfalfa sprouts
Slice ciabatta roll in half. Spread mayonnaise on
both halves.
On the bottom half of the ciabatta, in the order
listed, place spinach, tomato, red onion, provolone,
cucumber, avocado and alfalfa sprouts. Add top half
of ciabatta. Makes 1 serving.
Tip: To make roasted garlic mayonnaise, mix 1/4 cup
roasted garlic with 1 cup mayonnaise.
Brands may vary by region; substitute a similar product.
Antipasto Sandwich
Cottage Bakery
1 Kirkland Signature*
demi baguette loaf
1/2 tablespoon mustard
8-9 arugula leaves
1 ounce prosciutto
1 ounce salami
1 ounce capicola
Sliced provolone (optional)
2-3 tomato slices
6-8 black olive slices
4-6 marinated artichoke
hearts, quartered
1 pepperoncini, sliced
1/2 tablespoon olive oil
1/2 tablespoon vinegar
Salt and pepper
1 tablespoon mayonnaise
Slice bread in half lengthwise. Spread mustard on the
bottom half.
In the order listed, top with arugula, prosciutto, salami,
capicola, provolone, tomato, black olives, artichoke
hearts and pepperoncini.
Drizzle with oil and vinegar. Season to taste with salt
and pepper.
Spread mayonnaise on top half of bread and close the
sandwich. Makes 1 serving.
Brands may vary by region; substitute a similar product.
