Smoked Salmon Sandwich with Artichoke Heart and Pea Dip

Big Bites

There is nothing like having a good old sandwich for breakfast, lunch or dinner. That feeling you get when you bite through those stacked layers that get churned with crusty bread, they really are one of our great staples in life.

Like any other staple in life, they get pretty boring fairly quickly. Here’s a fun new sandwich recipe that keeps to basic but unique everyday meal option. The thick creaminess from the homemade pea and artichoke dip combined with the powerful smoked salmon flavour makes for a fun new alternative for the whole family.

It’s all pretty simple - first make the dip, two assemble the sandwich and three, eat!

Smoked Salmon Sandwich with Artichoke heart and pea dip

Ingredients

• 2 thick slices of any sourdough bread

• 100 grams of smoked salmon

• Basil leaves

For the Dip

• 400 grams of fresh or frozen peas

• 2 artichoke hearts

• 1 clove of garlic, peel removed

• 1/2 cup Extra virgin olive oil

• Salt and pepper

• 1/2 lemon, juiced

Method

To begin, place all ingredients under “For the Dip” in a food processor. If you are using frozen peas, make sure you defrost them until at room temperature. Blend until smooth and combined evenly. Taste for extra salt and pepper. Set aside.  

If you prefer grilled bread, then place the two slices of bread on a hot grill and toast until your liking. Otherwise, assemble sandwich by placing a generous spread of the dip on the top and bottom of the bread, then add the smoked salmon and place under a sandwich press until golden brown. Add the basil leaves and enjoy hot.