1 tablespoon oil
1 can water-packed artichoke hearts, rinsed, drained, and chopped
1 medium red bell pepper, chopped
1 medium sweet onion, chopped
3/4 cup grated Parmesan cheese
1/3 cup mayonnaise
2 tablespoons tomato paste or pureed sundried tomatoes
8 slices bread
1/4 cup butter
Heat the oil in a large skillet. Saute the artichokes, pepper, and onion until tender; stir in cheese. Remove from heat.
Whisk together the mayonnaise and tomato paste/puree.
Spread four bread slices with mayonnaise mixture, then with artichoke mixture. Place remaining bread on top, and butter the outsides of the sandwiches. On a griddle, toast the sandwiches for 2 to 3 minutes on each side or until bread is lightly browned.
Makes 4 sandwiches.
From Simple & Delicious magazine
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