lunch
The Creamy Artichoke & Herb Sandwich
Fresh mozzarella, dressed arugula, and delicate salami accents
Added by Adam
Yield
1 sandwich
Scale Recipe
- individual Freshly baked sourdough focaccia sandwich round1
- Fresh mozzarella cheese (patted dry with a paper towel)2 slices
- Fresh arugula1/2 cup
- Genoa salami (shaved paper-thin as a substitute for Milano salami)2 slices
- Marinated artichoke hearts (well-drained and thinly sliced)1/4 cup
- Garlic aioli or sun-dried tomato spread1 tbsp
- Extra virgin olive oil1 tsp
- drop Fresh lemon juice1
- Fine sea salt1 pinch
Instructions
1
Cut the individual sourdough focaccia sandwich round horizontally to separate the top and bottom pieces.
2
Apply a thin layer of garlic aioli or sun-dried tomato spread to the cut inner surfaces of both the top and bottom buns.
3
Place two slices of dry fresh mozzarella cheese across the prepared bottom bun.
4
Arrange one-quarter cup of drained, thinly sliced marinated artichoke hearts evenly over the mozzarella.
5
Layer two slices of paper-thin Genoa salami loosely over the artichoke hearts to create a light texture.
6
Whisk one teaspoon of extra virgin olive oil with a drop of fresh lemon juice and a pinch of fine sea salt in a clean bowl.
7
Dress one-half cup of fresh arugula in the oil and lemon mixture until the leaves are lightly glossy.
8
Place the dressed arugula over the salami folds.
9
Complete the sandwich by placing the top bun over the greens and slice down the center to serve.
Baking Notes
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