Vegetarian sandwich rolls with eggs and artichokes are an easy appetizer to make and perfect for pairing with a cocktail. The rolls with sandwich bread are also perfect for a buffet, you can perhaps make more fillings to satisfy the various tastes of your guests. I recommend preparing homemade mayonnaise, it only takes a few minutes and it will be delicious. Now let’s see how to make vegetarian sandwich rolls with eggs and artichokes and if you try them, let me know. Barbara
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing Vegetarian sandwich rolls with eggs and artichokes
- 5 slices long sandwich bread
- to taste mayonnaise
- 3 eggs
- 3.5 oz artichokes in oil (weight without oil)
Tools
- Egg Slicer
How to prepare Vegetarian sandwich rolls with eggs and artichokes
Let’s start by preparing the Vegetarian sandwich rolls with eggs and artichokes, first cook the eggs, place them in a pot, cover them with water, put them on the heat, and from the moment the water starts boiling, let them cook for 7 minutes. Then cool them under cold running water, in this way with the thermal shock they will peel easily.
Remove the artichokes from the oil and cut them into small pieces.
When the eggs are hard-boiled and cold, peel and slice them,
roll out the long sandwich bread slices with a rolling pin,
spread the mayonnaise,
on one side add some artichokes
and slices of hard-boiled egg,
roll up starting from the filled side
and wrap tightly with plastic wrap,
let rest in the fridge for at least 30 minutes, then cut each roll into 4 parts.
How to store Vegetarian sandwich rolls with eggs and artichokes
Store them in the fridge for 2 days, keep the rolls wrapped in plastic wrap to prevent the bread from drying out.
