Andre’s Mortadella and Marinated Artichoke Sandwich
2 thin slices of country loaf bread or an 8-inch long piece of baguette cut in half, toasted
Extra virgin olive oil
4 super thin slices of mortadella
1–2 large marinated artichoke hearts, cut into halves or quarters depending on how big they are
Toast your bread until golden.
Drizzle both sides of bread with a little extra virgin olive oil and sprinkle with a tiny pinch of sea salt (not too much as the mortadella is salty).
On one piece of bread, add the four slices of mortadella. Top with the marinated artichokes. Crack a little freshly ground black pepper on top. Add the other piece of toasted bread, olive oil side down, on top of the artichokes. Slice in half.