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Artichokes, Piquillos and Olives Sandwich

Ingredients
2 Tbsp Arbequina olive oil
2 Tsp PX aged balsamic vinegar
12 Brindisa Empeltre olives, pitted and very finely chopped
1 Tsp capers, rinsed, drained and very finely chopped
1/2 Tsp Catalan oregano
Large pinch of lemon zest
1/2 Jar El Navarrico artichokes, drained
1/2 Jar El Navarrico alubias beans, rinsed and drained
2 Tsp lemon juice
1/2 Tsp sea salt
Several grinds black pepper
4 Piquillo peppers, cut into strips
Basil leaves to top
8 Slices firm white bread such as ciabatta or sour dough, or 20 rounds of baguette for pintxos
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Delicacy in a Sandwich

Makes 4 sandwiches or about 16 pintxos

Method

Whisk together the olive oil, vinegar, olives, capers, oregano and lemon zest, blending well.

Cut half the artichokes into 1/6ths (top to bottom - through the base); coarsely chop the remaining artichokes.

Mash the beans with the lemon juice, salt and pepper ; add the chopped artichokes and mix well.

Build the sandwich

  • black olive dressing
  • bean and artichoke mixture
  • artichokes pieces and pepper strips
  • a layer of basil leaves
  • a touch more dressing

Press the top slice down well.

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Ingredients
2 Tbsp Arbequina olive oil
2 Tsp PX aged balsamic vinegar
12 Brindisa Empeltre olives, pitted and very finely chopped
1 Tsp capers, rinsed, drained and very finely chopped
1/2 Tsp Catalan oregano
Large pinch of lemon zest
1/2 Jar El Navarrico artichokes, drained
1/2 Jar El Navarrico alubias beans, rinsed and drained
2 Tsp lemon juice
1/2 Tsp sea salt
Several grinds black pepper
4 Piquillo peppers, cut into strips
Basil leaves to top
8 Slices firm white bread such as ciabatta or sour dough, or 20 rounds of baguette for pintxos
Add all to basket

Add in stock items to your basket

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