Saturday, August 6, 2016

Tomato, Basil and Artichoke Picnic Sandwich

Source: Love and Lemons

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
Directions
  1. 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.
  2. 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!

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