- 30 romaine lettuce leaves
- 500 g artichoke hearts
- 30 slices of bread
- 250 g fresh sundried tomatoes and olive tapenade
- 150 g cream cheese with herbs
- 300 g fresh goat cheese
- 800 g Crispy Sliced Chips
Wash the lettuce leaves and leave to drain.
Drain the artichoke hearts and cut into slices.
Toast the bread in the toaster.
Spread the cream cheese on one side of two pieces of toast and top them with artichoke hearts.
Spread tapenade on the next two pieces of toast and lay on top of the artichokes.
Then spread two slices with goat cheese, put the lettuce on top and stack them on the slices with tapenade.
Cover with a last slice.
Slice the sandwich diagonally and secure the sandwiches with a wooden skewer.
Fry the Crispy Sliced Chips for 3 minutes at 175°C.
Serve on a plate with the club sandwich.