Friday, July 25, 2008

Salami Sandwich w/ Artichoke-Basil Spread

Another Chef Britta amazing recipe! This one is super easy and I've decided that you can use the sandwich spread as a pretty good cracker dip. Just warm it up. Again, I didn't have all the exact ingredients, so I'll include the orignial ingredients and in (these), I'll put what I used. Definitely goes well with chips and a fruit.

Salami Sandwich w/ Artichoke-Basil Spread


1 can (14 oz) artichoke hearts in water, drained
about 15 leaves of fresh basil (2 TSP dried basil)
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon red-pepper flakes (crushed red pepper a la dominoes)
sandwich bread (whichever you prefer)
fontina cheese, sliced (colby jack)
dark leaf lettuce
hard salami, thinly sliced (italian dry, pre-packaged)


In a food processor (or blender), combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth.

Season with salt and pepper; pulse briefly to combine.

To make sandwiches, top bread with artichoke-basil spread, layer with salami, a slice of fontina cheese, and dark leaf lettuce.

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