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.
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.
Tomato, Basil & Artichoke Picnic Sandwich
- 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
- 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
- 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!
I would like to print this recipe but there is no print button. Oh well. Guess I will look for a recipe at a different website.
Hi Linda, in the recipe card at the bottom of the post, it’s beneath the small recipe photo.
Do you cook the edamame first or use raw? I don’t know why but I always thought they had to be cooked before you could eat them? This looks amazing, can’t wait to try it!
Hi Kay, frozen edamame is cooked, so they really just need to be thawed and they’re ready to use.
Woh. This sandwich was totally insane, soooo good. The pesto is so creamy and rich, I will be making it this way from now on. Such an easy recipe that packs a punch in flavour, can’t wait to enjoy the leftovers today! Thank you x
I’m so glad you enjoyed it!
Made it for a picnic lunch today. Even wrapped them like presents as pictured. I made the edamame spread the day ahead so that the flavours could blend. Was worried that it would make my buns soggy as there was some liquid in the bowl. However I buttered the buns before I put on the spread. Ate the sandwiches 4 hrs later and they were a huge hit! Totally unique and delicious…Thank you!!
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.
I’m so glad you loved it!
Do frozen edamame beans work? I think that’s all we can get here.
Yep! I used frozen and thawed edamame.
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 🙂
I hope you loved the sandwiches!
My favorite sandwiches are made of 3 ingredients: Basil, Artichoke & Tomato. Forever thankful for whoever came up with those recipes.
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’ ?
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!
I’m so glad the sandwiches were a hit!
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.
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!
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!
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 🙂
That looks and sounds AAMMMAAAZZZING!!! Yummy!! ;
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.
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!
Loving everything about this! Thanks for sharing 🙂 Can’t wait to try it!
Ooh the edamame spread sounds so good! can’t wait to try it out.
That is one beautiful picnic sandwich! Wonderful flavors and ingredients! Love how pretty they look wrapped up too – this sandwich is a total winner!