Artichoke and mortadella baguette
Artichoke and mortadella baguette: Thursday and Saturday in Formia, Italy, are both market days and Formia is host to one of the largest, open-air markets in the area. You may think it a little odd to give you a recipe for a sandwich but it’s not so much a recipe as an idea.
This artichoke and ham baguette was made as soon as we got back home from Formia market. We couldn’t wait to unwrapped and select all the ingredients for it.
Happily, we were blessed with being able to get our hands on some just-baked high quality bread which was available in differing lengths and we were often able to get our hands on one of the longer ones. This came in handy for whipping up a light lunch or brunch for the times when you have a few more mouths to feed.
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Ingredients for 1 or 2 depending on how willing you are to share:
- Whole grain baguette
- Cream cheese
- Mayonnaise
- Freshly sliced tomatoes
- Mortadella
- Lettuce
- Thinly sliced onion
- Artichokes in oil
- Freshly ground black pepper and salt
- Open up the baguette and swipe one open half with cream cheese and the other with mayonnaise.
- Layer in all the other ingredients along the baguette.
- Bring the halves of the baguette together and enjoy!
