Ingredients:
2 crusty deli rolls
1 tablespoon butter
1 large fresh garlic cloves, minced
2 teaspoons sesame seeds
1/3 cup sour cream
2 tablespoons cheddar cheese, finely grated
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
1 teaspoon parsley
1/4 cup cooked spinach, chopped and drained
1 tablespoon parmesan cheese, grated
Directions:
Preheat oven to 350F degrees F.
Slice approximately 1/2″-inch across the top of each roll, set the top aside. Tear out the soft centers of each roll into small chunks leaving the crust intact.
Melt the butter in a skillet on medium heat, add the torn bread chunks, garlic and sesame seeds. Cook stirring constantly until the bread turns a golden brown and butter has been absorbed. Remove from heat.About 3-5 minutes.
In large bowl combine sour cream, cheddar cheese, salt, pepper, parsley, spinach and toasted bread mixture. Mix well, taste for seasoning; spoon mixture into hollowed out rolls and sprinkle tops with Parmesan cheese.
Place filled rolls on a cookie sheet, cover loosely with foil and bake at 350F degree F. for 15 minutes.
Remove foil and bake for an additional 10 minutes uncovered.
Remove from the oven, place one on each individual serving plate; lean the top of the crusty roll that you cut against each filled roll off to one side.
Serve with a green salad such as Arugula with grated Parmesan cheese.
Servings: 2
Time preparation: 15 min.
Time total: 45 min.