When I was growing up, I ate the same thing for lunch everyday: salami and butter on white bread. It’s the only thing I remember having for lunch at school – and I’m fairly certain that’s all I would eat until well into high school. I’ve since branched out, but salami sandwiches are still a sort-of comfort food for me. Bad day at the office? I’m totally getting salami on rye from the deli.
So, when this recipe landed in my inbox as my assignment for the Lunch Swap, I couldn’t help but laugh. It’s pretty much my childhood favorite with a grown-up twist. You can bet that 10-year-old me wouldn’t have touched this with a ten-foot poll, but grown-up me absolutely loved it!
For the spread:
1 14 oz. can artichoke hearts, drained and rinsed
1/4 c. fresh basil leaves
2 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
1/4 tsp. crushed red-pepper flakes
Salt and pepper, to taste
For the sandwich:
2 slices semolina bread
1 oz. provolone cheese, thinly sliced
1/2 cup spinach, stems trimmed
1 oz. hard salami, thinly sliced
Make the spread: Add the artichoke hearts, basil, mayonnaise, lemon juice, and red pepper flakes to a food processor and pulse until smooth. Season with salt and pepper.
Spread the artichoke-basil spread on both pieces of bread. Top with salami, cheese and spinach. Close and cut in half.
You can check out what the other Lunch Swappers made below: