Ingredients

Method

• For the anchovy aïoli:
• 2 free-range eggs, separated
• 2 lemons, juiced
• 1 t Dijon mustard
• 8 anchovies
• 1 cup canola oil
• 4 T olive oil
• 50 g Parmesan, grated
• 1 loaf Woolworths sourdough, unsliced
• 3 heads baby gem lettuce, quartered
•  50 g Parmesan, grated
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the anchovy aïoli, place the eggs, lemon juice, mustard and anchovies in a blender and process until smooth. Combine the canola and olive oil and gradually add to the blender until the aïoli is creamy and thick. Finish off with the Parmesan.

2. Slice the sourdough into 8 thick slices and start building the sandwiches.

3. Place a generous amount of anchovy aïoli on each slice, top with baby gem lettuce and finish with Parmesan. Season and serve.

Cook’s note: For a more traditional take, add Woolworths sliced free-range smoked chicken breast to your sandwich.

Find more sandwich recipes here.