To give this sandwich greater depth of flavour, marinate the artichokes and mixed peppers in a little balsamic vinegar and olive oil before assembling
Nutrition (per serving)
| Calories | 347 |
| Fat | 20.6g |
| Saturates | 1.1g |
| Protein | 9.4g |
| Carbs | 36.6g |
| Sugars | 4.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place the sourdough slices on a clean surface. Drain and slice the artichokes.
2
To assemble a sandwich, spread the pesto on two slices. Place some rocket on one slice then layer with the cheese, mixed peppers, artichokes and more rocket. Cover with the second slice. Repeat this process with the remaining slices.
3
Serve immediately, or preferably wrap and chill for a few hours or overnight for the flavours to mingle.
