Sandwiches with PIPERIKI cream

Sandwiches with Piperiki ARAKYNTHOS cream

spinach and leeks

Ingredients

80 gr butter
4 fresh onions, finely chopped
2 cloves of garlic, finely chopped
200 gr spinach, only tender leaves, finely chopped
1 leek finely chopped
200 gr piperiki ARAKYNTHOS
50 gr Naxos graviera
¾ tsp. gentle Papadimitriou mustard
8 slices of bread with yeast
Pickles for serving

Time: 30' | Servings: 4 | Degree of Difficulty: Easy

Instructions

Heat 20 gr butter in a large deep pan on high heat. Saute the chopped leek for 2’, then the fresh onion with the garlic for 1' until they release their flavours. Add spinach and salt. Saute until wilted and the spinach is dried for about 3'.

Add piperiki ARAKYNTHOS, grated graviera and mustard and stir until getting a thick sauce. Remove the pot from heat and allow to cool.

Spread butter only on the one side of bread slices. On a clean surface we place half of them with the buttered side facing down. Divide the sauce with spinach, leek, piperiki ARAKYNTHOS, graviera, mustard and cover with the remaining bread slices with the buttered side up..

Bake them in moderate heat by partially adding the butter in a non-stick pan for 2'-3 'on each side until crisp and golden brown.

Serve with pickles.

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