How to make it

  • Slice baguette lengthwise and hollow out.
  • Wrap loaf in plastic wrap and set aside.
  • Rinse spinach, place in saucepan, cover and cook in just the water clinging to the leaves for 3 minutes. Drain, they squeeze dry.
  • In food processor.process spinach, cream cheese, dill and cream until spreadable. Set aside.
  • In bowl, mix together ham, pistachios, mayonnaise and mustard. Set aside.
  • Completely coat inside surfaces of baguette with cheese/spinach mixture, including edges.
  • Mound ham mixture into hollow of baguette.
  • Replace top of loaf, wrap tightly in plastic wrap and refrigerate at least 2 hours before serving.
  • Cut into thick slices.

Reviews & Comments 4

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  • elgourmand 2 years ago
    I like it. I may have to make a substitution or two as some things are just not available here, but I'll get close. Good post.
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  • mommyluvs2cook 3 years ago
    This looks fantastic Janet! Thank for posting for us :)
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  • notyourmomma 3 years ago
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  • NPMarie 3 years ago
    Wow, looks amazing Janet:) I'm thinking smoked turkey would make a great sub for the ham:)
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