Marinated artichokes salad sandwich with eggs and potatoes


4 people

15 minutes

Easy difficulty

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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

  1. 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.
  2. 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.
  3. 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.


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