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Author Notes: My husband and I lived in Amsterdam the summer we got married. It was the ultimate honeymoon, and we took every opportunity to travel thoughout Europe. On our way to catch the trains from Centraal Station, we always picked up delicious sandwiches from a take-away spot that was en route. These were the best sandwiches I had that summer, in all of Europe, and while I've tried mightily to recreate them, they're just never quite the same. Must be the missing ambience. :)
If you prefer oven roasted to sundried tomatoes, simply substitute. As well, roasted turkey is a nice addition. —em-i-lis
- 4 thick slices fresh multi-grain bread (or two such rolls, sliced in half)
- 1 handful fresh arugula
- 4-6 best quality grilled and marinated artichokes (stem and heart); halved
- 4-6 oil-packed sundried tomatoes, slightly drained, sliced
- salt and pepper, to taste
- 4 slices mozzarella di bufala
- best quality olive oil (something with a real olive or peppery tinge is great)
- On one slice of bread, layer half of the arugula, artichokes and sundried tomatoes. There should still be enough oil on the tomatoes that it spreads over the veggies and into the bread. Sprinkle with salt and pepper. Lay half of the mozzarella on top, drizzle lightly with good olive oil, and top with remaining slice of bread.
- Repeat with the remaining ingredients to make the second sandwich.
- Wrap in foil, parchment, a napkin, whatever, so you don't lose any of the veggies, cheese or oil. Have extra napkins on hand!
- This recipe was entered in the contest for Your Best Road Trip Snack
- This recipe was entered in the contest for Your Best Street Food
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