Photography: Tanya Zouev

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Mediterranean, Western European
Cooking time: Less than 15 minutes
Special options: Egg free, Heart friendly, Kid friendly
Course: Lunch, Snacks
Favourite flavours: Cheese, Easy recipes, Sandwich

Mediterranean-style sandwiches

From the January 2008 issue of Australian Table magazine. Subscribe.

INGREDIENTS

6-8 marinated artichoke hearts, drained, sliced
1 cup (120g) grated reduced-fat or light cheese
½ cup (75g) stuffed green olives, drained, sliced
½ cup (75g) chargrilled capsicum, drained, sliced
¼ cup chopped parsley
1 tablespoon olive oil
8 thick slices multigrain bread
rocket leaves

METHOD

1. Combine artichoke, cheese, green olives, capsicum, parsley and oil. Spoon mixture onto 4 slices of bread. Top with rocket leaves.

2. Top with remaining bread slices and press sandwiches together firmly. Using a serrated knife, cut sandwiches into halves or quarters.