Active Time: 25 MinsTotal Time40 Mins
Yield: Serves 4 (serving size: 2 pieces)
Your favorite throwback after-school snack gets a healthy makeover courtesy of a whole-grain baguette crust and vitamin A–packed spinach. Use mild sausage to make it kid-friendly.
Ingredients
- 1(10-oz.) whole-wheat baguette, split lengthwise
- 1/4 cup refrigerated basil pesto
- 2 tablespoons canola mayonnaise
- 1 teaspoon olive oil
- 6 ounces hot Italian turkey sausage
- 4 cups chopped spinach
- 2 teaspoons sherry vinegar
- 2 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1/2 cup)
Nutritional Information
- Calories 394
- Fat 17g
- Satfat 4g
- Unsatfat 11g
- Protein 21g
- Carbohydrate 39g
- Fiber 6g
- Sugars 3g
- Added sugars 0g
- Sodium 746mg
- Calcium 20% DV
- Potassium 3% DV
- Calories 394
- Fat 17g
- Satfat 4g
- Unsatfat 11g
- Protein 21g
- Carbohydrate 39g
- Fiber 6g
- Sugars 3g
- Added sugars 0g
- Sodium 746mg
- Calcium 20% DV
- Potassium 3% DV
How to Make It
Step 1
Preheat broiler to high. Scoop out the interior of the baguette and discard. Place hollowed baguette halves, cut sides up, on a baking sheet. Broil until lightly toasted, about 1 minute. Stir together pesto and mayonnaise in a small bowl; spread evenly on baguette halves.
Step 2
Heat oil in a large skillet over high. Cook sausage, stirring, until browned and crumbly, about 4 minutes. Add spinach to sausage; cook, stirring often, until wilted and bright green, about 2 minutes. Stir in vinegar. Remove from heat.
Step 3
Transfer toasted baguette halves to a cutting board, and spoon sausage mixture evenly into baguette. Cut each half into 4 equal pieces. Top evenly with cheese. Place on baking sheet; return to oven, and broil until cheese is melted and lightly browned, 1 to 2 minutes.
Source: Read Full Article