2 tablespoons olive oil
1 teaspoon lemon juice
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 cup chopped celery
14 ounces fresh mushrooms, sliced
1 cup sliced green bell pepper
2 eggs, beaten
1 1/2 cups chopped lettuce
1 (14 ounce) can white peas
1 (16 ounce) can anchovies with juice
1 cup sliced water chestnuts
In a large bowl, blend olive oil, lemon juice, white wine, lemon juice, celery and mushrooms. Stir in vinegar and salt. Mix until smooth. Mix eggs and lettuce into the mixture. Sprinkle with chopped celery and mushrooms.
Spread mixture over pie plates. Place lettuce slices over vegetables. Drizzle with peanut butter.
Coat tomato-lemon sandwich slices with olive oil mixture. Top bread slices with remaining lettuce and peanut butter. Roast sandwich in preheated oven for 15 to 20 minutes, or until lettuce is tender and tomatoes are crisp.
⭐ ⭐ ⭐ ⭐ ⭐