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!

4.8 from 5 reviews

Tomato, Basil & Artichoke Picnic Sandwich

 
Author:
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
  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!
Notes
note: this recipe serves 4, but the sandwich in the picture is 2 servings.

23 comments

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Rate this recipe (after making it):  

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

  3. Ashley from comfortandvogue.com
    07.25.2016

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

  4. rhonna
    07.25.2016

    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 mayshadwomanblog.com
    07.27.2016

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

  7. Rose
    07.27.2016

    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!!

    • Jeanine Donofrio
      07.31.2016

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

  8. Lauren
    08.02.2016

    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.

    • Jeanine Donofrio
      08.05.2016

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

  9. Janel
    10.11.2016

    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.

    • Jeanine Donofrio
      10.13.2016

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

  10. stanp
    05.08.2017

    This looks like something straight out of Martha Stewart !
    Our daughter has a ‘garden party’ every year and this would be a great addition to her menu…will pass along to her.

  11. Valerie
    05.31.2017

    I made these sandwiches for a Napa wine tasting picnic – they were a hit! I’ve made the basil-edamame spread 3 times!! My sister’s couldn’t get enough and I gave them this recipe and told them to follow the blog!

    • Jeanine Donofrio
      06.02.2017

      I’m so glad the sandwiches were a hit!

  12. stanp
    06.19.2017

    Love all the flavors in this sandwich.

    Looks perfect for lunch or even a light dinner.

    On a nice summer day…how about pairing with a nice French rose’ ?

  13. Yummy Lounge
    07.28.2017

    My favorite sandwiches are made of 3 ingredients: Basil, Artichoke & Tomato. Forever thankful for whoever came up with those recipes.

  14. Melissa
    02.16.2018

    Making this for our road trip lunch tomorrow! They are being pressed in the fridge overnight.
    I added Daiya Swiss cheese slices and pulses the artichokes with some sundried tomatoes. Added a sprinkle of fresh cracked pepper and sea salt on top of the tomatoes as well.
    I also put the pesto on either side of the baguette.
    I sampled the pesto and it is so yummy!!!! Will absolutely be making that again- perhaps to stuff some ravioli or something.
    I know 100% my husband is going to love these!
    Can’t wait for lunch tomorrow 🙂

    • Jeanine Donofrio
      02.19.2018

      I hope you loved the sandwiches!

  15. Veronica
    10.22.2019

    Do frozen edamame beans work? I think that’s all we can get here.

    • Jeanine Donofrio
      10.22.2019

      Yep! I used frozen and thawed edamame.

  16. Veronica
    10.22.2019

    This sandwich is absolutely excellent. You really have to taste it to understand. I drizzled a touch of balsamic vinegar, and served it with Love and Lemons’ creamy tomato soup.

    • Jeanine Donofrio
      10.23.2019

      I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.