Artichoke and Salami Sandwiches

By bakers_delight85

This spread could also be served with crackers or as a dip for vegetables.

Ingredients

• Artichoke-Basil Spread:
• 8 thick slices country bread
• Artichoke-Basil Spread, below
• 4 ounces fontina cheese, thinly sliced
• 1/2 bunch spinach, trimmed, washed well, and dried
• 4 ounces hard salami, thinly sliced
• 1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
• 1/4 cup fresh basil leaves, coarsely chopped
• 2 Tbsp. mayonnaise
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. crushed red pepper flakes
• Coarse salt and freshly ground pepper
• In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red pepper flakes; pulse until smooth. Season with salt and pepper; pulse just to combine. Spread can be refrigerated up to 3 days in an airtight container. Makes 1 cup

Preparation

Step 1

Dividing evenly, top each slice of bread with artichoke-basil spread; layer half the bread slices with cheese, spinach, and salami. Top with the remaining bread, and serve.