Artichoke and Salami Sandwiches

• 8 thick slices country bread
• Artichoke-Basil Spread (recipe below)
• 4 ounces fontina cheese, thinly sliced
• 1/2 bunch spinach, trimmed, washed well, and dried
• 4 ounces hard salami, thinly sliced
• 1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
• 1/4 cup fresh basil leaves, coarsely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red-pepper flakes
• Coarse salt and freshly ground pepper
• (makes 1 cup)

1. Dividing evenly, top each slice of bread with artichoke-basil spread; layer half the bread slices with cheese, spinach, and salami.
2. Top with the remaining bread, and serve.
3. In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth.
4. Season with salt and pepper; pulse just to combine.
5. Spread can be refrigerated up to 3 days in an airtight container.

country bread, basil, fontina cheese, spinach, hard salami, water, fresh basil, mayonnaise, lemon juice, redpepper, salt

Taken from www.epicurious.com/recipes/food/views/artichoke-and-salami-sandwiches-387874 (may not work)