Tomato, Basil & Artichoke Picnic Sandwich
Serves: serves 4
Ingredients
Basil-Edamame Spread: (this makes extra)
- 1½ cups edamame
- ¼ cup basil
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped scallions
- ½ small garlic clove
- 2 tablespoons olive oil
- 1 to 3 tablespoons water
- ½ teaspoon sea salt, more to taste
for the sandwiches:
- 1 large baguette
- handful of baby salad greens (or arugula)
- 2-3 medium tomatoes, sliced
- 10 basil leaves
- 10 jarred roasted artichokes, cut into quarters or roughly chopped
- pine nuts, optional
Instructions
- Make the basil-edamame spread: Place the edamame, basil, lemon juice, scallions, garlic, and sea salt into the bowl of a food processor. Pulse until chopped. Add the olive oil and blend until smooth. Add up to 3 tablespoons of water to create a smooth, spreadable consistency. Season to taste and chill until ready to use. The filling can be in advance and stored in the fridge for 3 to 4 days.
- Slice one large baguette in half and assemble with the basil-edamame spread, greens, tomatoes, basil, artichokes and pine nuts. Close the baguette, wrap it in foil and place in the fridge until you're ready to divide into servings. Slice into 4 individual servings and either wrap them to go or enjoy!
Notes
note: this recipe serves 4, but the sandwich in the picture is 2 servings.
Recipe by Love and Lemons at https://dailycove.info/tomato-basil-artichoke-picnic-sandwich/%3C/div%3E%3Cdiv
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