MARINATED ARTICHOKES SALAD WITH EGGS AND POTATOES IN A CRISPY SANDWICH

By Carolanne

Ingredients

• 1 pound red potatoes
• 3 large eggs
• 1 14.75 ounce jar of Cynara Marinated Artichoke Hearts, drained and chopped(12 oz, about 2 cups, Kirkland Sig Marinated Artichoke hearts)
• 1/4 cup green onions, thinly sliced
• 3 tablespoons chives, finely chopped
• 3/4 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 leaves of lettuce
• 12 slices of wholegrain bread

Details

Servings 6
Adapted from cynara.net

Preparation

Step 1

1. Place the potatoes and eggs in a medium pot. Cover them with cold water, cover the pot and bring to a simmer. Cook the eggs for 10 minutes and remove them with a slotted spoon. Immediately submerge them in ice water to stop the cooking process. Continue to cook the potatoes for 5 more minutes. Drain the potatoes and when they are cool enough to handle, peel both them and the eggs.

2. Dice the potatoes and eggs into medium-sized pieces and combine them in a bowl with the chopped Cynara Marinated Artichokes, green onions, chives, mayonnaise, salt, and black pepper.

3. Heat a panini press or griddle. Spread the salad over bread and top with lettuce and another slice of bread. Press the sandwich until golden and crispy. Serve immediately.