Tomato, Basil & Artichoke Picnic Sandwich

Tomato, Basil & Artichoke Picnic Sandwich with Basil-Edamame Spread (vegan)

Last week, I was in New York speaking at a Random House event with (one of my favorite bloggers ever), Jenny from Dinner a Love Story. We chatted about our shared love for the simple tomato sandwich and how you shouldn’t complicate things that are as beautiful as summer tomatoes. I forgot that I had this post in the queue – because I absolutely LOVE this slightly fancier tomato-with-other-things sandwich.

This reminds me of a juicy caprese sandwich except, well, there’s no cheese here. Instead, there’s a good slathering of this edamame spread that I’m still obsessed with. This time I made it with basil instead of cilantro which makes it taste completely different and oh-so summery.

The rest of the components are SO simple that the success of this sandwich depends on getting them right. First off, I recommend finding the best baguette you can get your hands on (we get ours from Elizabeth St. Cafe). Next, use in-season tomatoes and fresh basil. Since artichokes are out of season I used good quality jarred roasted artichokes which I’ve recently realized are far superior to canned artichokes.

Tomato, Basil & Artichoke Picnic Sandwich with Basil-Edamame Spread (vegan)

Assemble this early in the day at least a few hours before your picnic (or even the night before) so that the sweet tomato-basil juices do that thing where they mingle together and partially soak into the middle of the bread. I like to assemble this using one large baguette, wrap it up, store it in the fridge, and then slice it into individual portions just before I’m ready to pack them up.

Happy picnicking!

4.5 from 2 reviews
Tomato, Basil & Artichoke Picnic Sandwich
Serves: serves 4
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
  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!
note: this recipe serves 4, but the sandwich in the picture is 2 servings.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. That is one beautiful picnic sandwich! Wonderful flavors and ingredients! Love how pretty they look wrapped up too – this sandwich is a total winner!

  2. Synnøve from on said:

    Ooh the edamame spread sounds so good! can’t wait to try it out.

  3. Ashley from on said:

    Loving everything about this! Thanks for sharing :) Can’t wait to try it!

  4. rhonna on said:

    every year the ladies in my family trek to a huge antique fair with a picnic lunch that always includes caprese sandwiches, i’m so excited to have my vegan alternative now!

  5. I really need to make more picnic sandwiches, especially after reading your description of how summery and delicious this one is! I have no doubts. Love how this recipe spotlights simple, summer-fresh tomatoes – there’s nothing better.

  6. Nezha from on said:

    That looks and sounds AAMMMAAAZZZING!!! Yummy!! ;

  7. Rose on said:

    Well. I’m not typically a fan of these kinds of spreads, but for some reason, this one intrigued me – maybe because I adore edamame beans; maybe it’s because the colour looked so delicious; maybe it’s because I’m a little delerious thanks to extremes in humidity levels here, in Ontario Canada. Anyway, whatever the reason, I just made it and it is absolutely delicious!! So refreshing and definitely crave-worthy. I did add a bit of ground pepper to the mix and didn’t have scallions so just used some chopped onion. I simply had it on a slice of Dave’s killer bread with sliced tomato. It’s all I can do not to have another! Wonderful, thank you!!

    • Hi Rose, I’m so glad you enjoyed it! Thanks for coming back to let me know :)

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  13. Lauren on said:

    Made this for lunch today and I have a small suggestion, maybe give the artichokes a rough chop. It was delicious but I had a hard time biting through the artichokes and made a bit of a mess. Fine for picnics with family/friends, a little awkward in front of co-workers.

    • That’s a great suggestion, I’ll add that, thank you!

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  16. Janel on said:

    I made these this summer for a music in the park event with friends. I actually assembled everything the night before, cut them up and wrapped them individually to make it easier day of. This was a winner — everyone loved it! I added mozzarella cheese for the dairy lovers, but kept mine dairy free.

    • Hi Janel – I’m so glad these were a hit!

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