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Comments: Artichoke and Basil Hero

Comments May 26, 2005 05:05:07 PM posted by Laura
I decided to change some things in this sandwich.  I used mediteranian pane loaf, sliced at the grocery store bakery, bread loaf style.  I didn't add parmesan cheese, or capers.  I used balsamic vinegar in place of the white wine vinegar.  I also used mozzarella instead of the provolone.  After I assembled the sandwiches, I grilled them panini style on our countertop grill.  This turned out to be really tasty.  Abby and Zoë liked the basil mixture, and even tried the artichoke hearts.


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May 26th 2005

Artichoke and Basil Hero

This sandwich is easily adaptable to your own personal tastes.
Start to Finish: 25 minutes   Makes: 6 servings

1 cup firmly packed fresh basil leaves
1/2 cup olive oil or salad oil
2 tablespoons grated parmesan cheese
1 tablespoon capers, drained
1 tablespoon white wine vinegar
2 teaspoons Dijon-style mustard
1 clove garlic, quartered
1 16-ounce loaf French bread
1 14-ounce can artichoke hearts, drained and sliced
1 medium tomato, thinly sliced
2 cups torn fresh spinach

Step 1:  In a blender container or food processor bowl combine the basil, oil, Parmesan cheese, capers, vinegar, mustard, and garlic.  Cover; blend or process until nearly smooth.  Set aside.

Step 2:  Cut bread in half lengthwise.  Hollow out each half, leaving a 1/2 to 1-inch shell.  (Reserve bread crumbs for another use.)  Spread the basil mixture over the cut side of each bread half.  On the bottom half, layer artichoke hearts, cheese, tomato, and spinach.  Cover with bread top.

Step 3:  To serve, cut sandwich crosswise into 6 pieces.

Nutrition Facts per serving:  396 calories, 17g total fat, 14mg cholesterol, 887mg sodium, 46g carbohydrate, 15g protein.

Source:
Easy Vegetarian Dinners. Des Moines, Iowa. Grand Avenue Books 2003.  Page 212

Abby @ 1 year, 5 months, 11 days
Zoë @ 1 year, 5 months, 11 days
Enzo expected in 3 years, 3 months, 29 days
Entry Recipes posted by Laura at 12:38 PM | Comments Comments ( 1 )