Marinated artichokes salad sandwich with eggs and potatoes
1 14.75 ounce jar of Cynara Marinated Artichoke Hearts, drained and chopped
1 pound red potatoes
3 large eggs
1/4 cup green onions, thinly sliced
3 tablespoons chives, finely chopped
3/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon black pepper
6 leaves of lettuce
12 slices of wholegrain bread
- Place the potatoes and eggs in a medium pot. Cover them with cold water, cover the pot and bring to a simmer. Cook the eggs for 10 minutes and remove them with a slotted spoon. Immediately submerge them in ice water to stop the cooking process. Continue to cook the potatoes for 5 more minutes. Drain the potatoes and when they are cool enough to handle, peel both of them and the eggs.
- Dice the potatoes and eggs into medium-sized pieces and combine them in a bowl with the chopped Cynara Marinated Artichokes, green onions, chives, mayonnaise, salt and black pepper.
- Heat a panini press or griddle. Spread the salad over bread and top with lettuce and another slice of bread. Press the sandwich until golden and crispy. Serve immediately.