Step by Step Instructions
- Step 1: Prepare the squid. Put the squid in a saucepan with the wine, the bay leaves and the allspice. Boil for 15 minutes. Drain and then let the squid cool off.
- Step 2: Prepare the pesto. Finely chop the squid and put it in a large bowl. Add the garlic, the lime juice and zest, the pistachios, the salt, the cayenne pepper, the oregano, the tarragon, the sun-dried tomatoes and the olive oil. Mix very well and refrigerate the pesto for approximately 30 minutes until the flavours and the aromas are combined.
- Step 3: Prepare the sandwich. Cut the baguettes lengthwise, without completely separating the two pieces. Spread the mayonnaise on the bottom part and cover with a lettuce leaf. Spread the squid pesto on top and, finally, spread the aubergine salad over the upper part, close it and serve.
Ingredient List
- 400g squid (cleaned)
- 10 allspice grains
- 200g white wine
- 2 cloves of garlic
- 2 lime (their juice)
- 1 lime ( zest)
- 100g unsalted Aigina pistachios
- 1/2 tsp cayenne pepper
- salt
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh oregano
- 10 sun-dried tomatoes
- 100g olive oil
- 4 tbsp aubergine salad
- 4 tbsp mayonnaise
- 4 long baguettes for sandwiches
- 4 lettuce leaves