Layered Crêpe Sandwich Wedges
Ingredients
10
crêpes (from the Dairy Department)
- mayonnaise, to taste
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-boiled eggs, sliced
6 strips
English cucumber
2 tbsp.
shredded Parmesan cheese
Directions
- Lay 1 crêpe on a flat serving platter or cutting board lined with parchment paper.
- Spread crêpe with a thin layer of mayonnaise; top with salami.
- Top salami with a second crêpe; spread with a thin layer of mayonnaise.
- Continue layering next 8 ingredients (through cucumber) with crêpes in the 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.
- Serve immediately or refrigerate, covered, for 4-6 hrs. Cut into 6 wedges before serving.
Tasty Tip:
- If time is short, hard-boiled eggs are available in the Dairy Department.
