Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
READY IN
10 minutes
COOKING TIME
5 minutes
PREP TIME
5 minutes
SERVES
4 people
ingredients
- 3 tbsp Brindisa North & South olive oil
IN STOCK - 2 tsp Valdespino sherry vinegar
IN STOCK - 1 tsp lemon juice
- 2 tbsp caperberries, rinsed, drained and finely chopped
- 2 Ortiz Anchovies fillets, finely chopped
IN STOCK - 2 tbsp finely chopped flat parsley leaves
- 1 tin Ortiz Bonito Tuna in Olive Oil (250g)
IN STOCK - baby spinach leaves
- 4 Navarrico Whole Piquillo Peppers, cut into strips
IN STOCK - chives to garnish
- 4 small baguettes
METHOD
- Whisk together the olive oil vinegar, lemon juice, capers, anchovies, and parsley.
- Add the tuna to the dressing and mix well.
- Build the sandwiches by layering the spinach, piquillo pepper strips and tuna mixture inside the baguettes.
ingredients
- 3 tbsp Brindisa North & South olive oil
(each)
IN STOCK - 2 tsp Valdespino sherry vinegar
IN STOCK - 1 tsp lemon juice
- 2 tbsp caperberries, rinsed, drained and finely chopped
- 2 Ortiz Anchovies fillets, finely chopped
IN STOCK - 2 tbsp finely chopped flat parsley leaves
- 1 tin Ortiz Bonito Tuna in Olive Oil (250g)
IN STOCK - baby spinach leaves
- 4 Navarrico Whole Piquillo Peppers, cut into strips
IN STOCK - chives to garnish
- 4 small baguettes
