Artichoke Omelette and Basil Pesto Ciabatta Sandwich
by eat in my kitchen
The inspiration for this sandwich comes from a lady who has been reading through almost all of my eat in my kitchen recipes in the past few weeks. She truly impressed me, not only because she soaked up hundreds of posts and stories, she also cooked many of the recipes in her kitchen and sent me the sweetest comments. We’ve never met, but here, on these pages, we share our passionate love for food.
A couple weeks ago, I found out that she loves to cook with artichokes as much as I do and she told me about an omelette she makes with the preserved vegetable. This genius idea never crossed my mind but when she mentioned it I knew instantly that I would turn this dish into a sandwich. I’m a big fan of juicy omelette sandwiches and I also love to sprinkle my bread with pesto, so this seemed like the perfect occasion to combine both treats. In the end, I also stuffed lots of fresh basil and rocket leaves inside the spongy ciabatta which added a fragrant Mediterranean flavour to the hearty eggs. It was fantastic, thank you, lady!
Artichoke Omelette Ciabatta Sandwich with Basil Pesto
For 3-4 sandwiches you need
For the pesto
fresh basil leaves 20g / 3/4oz
fresh mint leaves 2
pine nuts 1 tablespoon
parmesan, grated, 2 tablespoons
garlic, crushed, 1 small clove
olive oil 50ml / 1/4 cup
Mix the ingredients for the pesto in a blender and season to taste.
For the omelette
organic eggs 3
heavy cream 50ml / 1/4 cup
freshly grated nutmeg
salt and pepper
large preserved artichoke hearts, quartered, 2
butter 1 heaped teaspoon
For the omelette, whisk the eggs, cream, nutmeg, salt and pepper. Heat half the butter in a small pan and sear the artichokes on high heat for about 2 minutes or until golden brown. Add the remaining butter and pour the egg mixture over the artichokes. Scramble very lightly and fold onto itself. When the bottom side starts to become golden flip it around. Brown it lightly from the other side for about a minute. Take the pan off the heat and cut the omelette into large chunks.
For the sandwich
medium sized fresh ciabatta bread, cut into 3-4 pieces
fresh rocket leaves, a small handful
fresh basil leaves 12
black peppercorns, crushed in a mortar
Lay a few rocket leaves on the bottom side of each sandwich, arrange the omelette on top and sprinkle with pesto, fresh basil leaves and crushed pepper. Close the sandwich and enjoy!