ARTICHOKE AND SALAMI SANDWICHES

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Artichoke and Salami Sandwiches image

Categories     Bread     Sandwich     Artichoke

Yield serves 4

Number Of Ingredients 13

8 thick slices country bread
Artichoke-Basil Spread (recipe below)
4 ounces fontina cheese, thinly sliced
1/2 bunch spinach, trimmed, washed well, and dried
4 ounces hard salami, thinly sliced
Artichoke-Basil Spread
1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1/4 cup fresh basil leaves, coarsely chopped
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
(makes 1 cup)

Steps:

  • Dividing evenly, top each slice of bread with artichoke-basil spread; layer half the bread slices with cheese, spinach, and salami. Top with the remaining bread, and serve.
  • Artichoke-Basil Spread
  • In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse just to combine. Spread can be refrigerated up to 3 days in an airtight container.

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