Recipe

Layered Crêpe Sandwich Wedges

Ingredients
10 crêpes (from the Produce Department)
- light mayonnaise
9 slices salami
6 slices Swiss cheese
4 slices turkey
3 slices honey ham
1 Bushel Boy Tomato, thinly sliced
½ cup finely chopped red onion
1 cup baby spinach leaves
3 hard-cooked eggs, sliced
6 strips English cucumber
2 tbsp. shredded Parmesan cheese
Directions

Lay 1 crêpe on flat serving platter or cutting board lined with parchment paper; spread with thin layer of mayonnaise. Top with salami and second crêpe. Repeat layers with ingredients in order listed, spreading a thin layer of mayonnaise on top of each crêpe before adding topping. Spread mayonnaise on top of last crêpe; sprinkle with Parmesan. Refrigerate, covered, 4-6 hrs. if desired, or serve immediately.

To Serve: Cut into 6 wedges.

Good to Know: If time is short, hard cooked eggs are available in the Dairy Department.