YUMMY ANCHOVY SANDWICH
How about something different for lunch this weekend? This sandwich is packed with
tasty surprises. If you like anchovy, you’re in for an unusual and
delicious treat. Make several of these sandwiches for your next picnic, pack in a
cooler with a bottle of cold white wine or your favorite beer. This recipe was inspired by an anchovy
sandwich recipe in the Daily Camera, March, 2013,
but this one is nightshade free. Serves 2.
2 cups arugula
2 teaspoons olive oil
2 teaspoons balsamic vinegar
Kosher salt and black pepper, to taste
½ cup softened goat cheese
½ teaspoon dried Italian herbs
Good squirt fresh lemon juice and 1/3
teaspoon zest
4 slices whole wheat bread
Tin of 12 oil packed anchovies, drained
well
In a medium bowl, whisk together
the olive oil, balsamic vinegar, salt and pepper. Add arugula and toss with
hands to thoroughly coat, set aside.
In a small bowl, add softened
goat cheese, dried herbs, lemon juice and zest. Blend until smooth. Toast bread
until lightly brown. Spread goat cheese mixture on each piece of toast,
followed by half of the arugula salad. Divide anchovies between the two
sandwiches, add second slice of bread, and gently press together. Cut in halves
and serve.
Nightshade free
Gluten free (use GF bread)
ALL MY BEST,
CAROLINE xoxo
