I’m always experimenting with sandwiches on the weekend. Having eaten salads for lunch throughout the week, the weekend is when I allow myself a few more carbs, and thus indulge in creating gourmet sandwiches. I also purchased a small panini maker a while ago, and it’s been worth every penny because you can make a mediocre sandwich delicious, when it’s seriously crisped up. Aaaaanyway, I wanted to share my latest creation with you because I’m a bit obsessed with it. I saw a version of it in my local health food store, and then customized it into this creation….which I hope you’ll try.
INGREDIENTS
- A loaf of really good olive bread
- Pesto*
- A jar of marinated artichoke hearts
- A jar of sun-dried tomatoes
- Creamy goat cheese. If vegan, you could substitute with Kite Hill Ricotta.
- Arugula
- Kalamata Olives, pitted
*I made walnut Pesto as follows:
- 2 cups basil leaves
- 1 cup of flat leaf parsley
- 1 cup olive oil
- 1/2 cup toasted walnuts
- 1tsp lemon zest
- 1/2 tsp sea salt
- 1 clove garlic, minced (optional)
Place all the ingredients in a food processor and pulse until you get your required consistency. I recommend not over-processing it (you still want to have little crunchy bits of walnut.
PUTTING IT TOGETHER
Cut 2 thin-ish slices of olive bread.
Spread one slice with pesto, the other with goat cheese.
Pile 2 artichoke heart halves, 2 sliced sun-dried tomatoes, and 3 sliced olives on top of the creamy goat cheese. Top with a handful of arugula, and press down the other pesto-covered slice on top.
If you have a panini maker, I HIGHLY recommend shoving it in, but if your bread is super-fresh, it will be delicious as is.
