Tomato, Basil & Artichoke Picnic Sandwich

Serves 4

Season: Summer

Love and Lemons

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!

Recipe by Love and Lemons


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


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!


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