To go with the roasted vegetable soup, I made sandwiches to go along with it. While I don’t typically like sandwiches with salami or other cold cut meats, this one stuck out to me in Martha Stewart’s Everyday Food cookbook. The artichoke spread was intriguing, and Penny happened to pick it out as well as something she wanted to try. The recipe came together in a flash and the only real preparation work was putting the artichoke spread ingredients into a food processor, and pressing “chop” a few times. It doesn’t get much easier than that!
This sandwich was simple, easy, and delicious! The artichoke spread is what made this sandwich and really could be used on any sandwich! How about a veggie sandwich with artichoke spread? Turkey, swiss, and artichoke spread in a wrap, perhaps? The only thing I would change would be to heat it up on a panini press or in a saute pan, as you would do a grilled cheese. When I have cheese on my sandwiches, I like the cheese to be warm and gooey, especially when eating it with soup.