Recipe: Artichoke, Sundried Tomato and Salami Toastie

Nov 19, 2020


  • 250g artichoke hearts, drained and chopped
  • ½ cup of drained sun dried tomatoes, chopped
  • ¾ cup fresh basil, chopped
  • ½ cup parmesan cheese
  • 1 ½ tbsp olive oil
  • salt and pepper to taste
  • 8 slices of fresh thick thick bread
  • 180g Goose on the Loose salami, thinly sliced
  • 340g mozzarella, drained and sliced
  • 6 tbsp pesto


  1. Mix all of the first six ingredients together in a bowl.
  2. Divide the mixture evenly across four of the slices.
  3. Top with mozzarella and then salami.
  4. Spread pesto evenly across the remaining four slices and place them on top of the salami.
  5. Lightly toast the sandwiches.
  6. Enjoy!!

Tip: Glad wrap each roll and leave them in the fridge for 4 hours to gain extra flavour!


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