Salami and Artichoke Spread Sandwich

2016-04-05 13.13.09RECIPE #214, DAY #283

ORIGINAL RECIPE: “Artichoke and Salami Samdwiches” from Martha Stewart’s Everyday Food*

TIMING: 10 minutes

DIFFICULTY: Easy

TOOLS: A small to medium food processor

COOK TYPE: None

HEALTH: With nitrate free meat and a reasonable diet of only occasional lunch meat, this is a veggie-packed, lower fat sandwich to make for lunch. White bread is white bread, and real white bread (pretty much nothing out of a conventional grocery store) is much better.

EXPERIENCE: As always, looking for great lunch ideas on the insanely easy side. This one was in the book I borrowed from the library and included only a few minutes of pureeing. Unfortunately, I had forgotten that I accidentally packed the blade for the 1 food processor (yes, I have 3) that I left out. Oi. So the photos for this recipe has a the artichoke only hand-chopped, which didn’t really work and made the bread soggy and the spread wet. (This would also probably happen if you tried to store the spread for later.)

I would make this again, largely to incorporate artichoke in a sandwich, but I would play around with the other ingredients. The spinach was an afterthought, so I would mess around with other, stronger veggies. Also, I used a regular, sliced white bread because I neglected to defrost the crusty country bread, and this really worked against the sandwich. Also, is there a better meat to pair with the strong, tannic artichokes?

NOTES: The spread does have a little pleasant heat, due to the red pepper flakes. To omit or reduce the heat, omit or reduce the flakes.

Make sure to drain your artichokes well and add more mayo if your spread is lacking binding.

I do not think that bread would hold up to this spread in your lunch pail or picnic basket. I would pack the spread separate, or just make them on a home day.

 

***

  1. In a small-medium food processor, place 1 can drained artichoke hearts, 1/4 cup basil leaves, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, and 1/4 teaspoon crushed red pepper flakes. Process until relatively smooth. Taste for salt and pepper. Set aside.
  2. Place 8 slices of nice, peasant bread out on your work surface. Divide artichoke spread evenly between them. On 4 of the slices, layer sliced hard salami, shaved Parmesan, and a handful of spinach. Close the sandwiches, halve, and enjoy.

***

Serve with xxx.

*Recipe has been changed from the original.

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