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