Artichoke Pesto Hero

• 4-1/2 cups pesto
• 3 cups GREY POUPON Classic Dijon Mustard
• 48 rolls submarine rolls (6 inch), split
• 1-1/2 gal. Canned artichoke hearts, drained, quartered
• 96 slices Monterey Jack cheese slices
• 96 slices Medium tomatoes, each cut into 6 slices
• 1-1/2 gal. Fresh spinach, torn, loosely packed

1. Mix pesto and mustard until well blended.
2. For each serving: Spread cut sides of roll with 2-1/2 Tbsp.of the pesto mixture.
3. Place 1/2 cup artichokes, 2 cheese slices, 2 tomato slices and 1/2 cup spinach on bottom half of roll; cover with top half of roll.

pesto, poupon, rolls submarine rolls, hearts, cheese, tomatoes, fresh spinach

Taken from www.kraftrecipes.com/recipes/-1613.aspx (may not work)