Serves 6
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.