Artichoke And Basil Hero Sandwich Food

TOMATO, BASIL & ARTICHOKE PICNIC SANDWICH

Steps:

• 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!

VEGETARIAN ARTICHOKE AND BASIL HERO SANDWICH

Steps:

• Basil/Parmesan Mixture: In a blender or food processor bowl combine fresh basil, Parmesan cheese, capers, wine vinegar, mustard and garlic cloves; process until almost smooth. Cover and refrigerate for 8 to 24 hours (overnight is better!).Cut the bread in half lengthwise. Hollow out each half (leaving a 1/2-inch shell). Chop the artichoke hearts. Spread the prepared basil mixture over each bread half. Layer the artichoke hearts, * then the provolone cheese, then the tomato. Top with spinach and cover with the bread top.Cut the sandwich crosswise into about 6 to 8 pieces.

ARTICHOKES WITH BASIL MAYONNAISE

Steps:

• Mix first 4 ingredients in medium bowl. Season with salt and pepper.
• Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
• Serve artichokes warm, at room temperature or chilled with basil mayonnaise.

ARTICHOKE AND BASIL HERO SANDWICH

Steps:

• To make the basil/parmesan mixture: (this mixture can be doubled if desired) in a blender or food processor bowl combine fresh basil, Parmesan cheese, capers, wine vinegar, mustard and garlic cloves; process until almost smooth.
• Cover and refrigerate for 8-24 hours (overnight is better!).
• Cut the bread in half lengthwise.
• Hollow out each half (leaving a 1/2-inch shell).
• Spread the prepared basil mixture over each bread half, then layer artichoke hearts (at this point you can add in cold cuts if desired) then provolone cheese, tomato then top with spinach.
• Cover with the bread top.
• Cut the sandwich crosswise into about 6-8 pieces.

CHICKEN, ARTICHOKE HEART, AND PARMESAN SANDWICHES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place each chicken breast between two sheets of plastic wrap, and pound to 1/2-inch thick. Dip each breast into lightly beaten eggs, then into bread crumbs, coating evenly.
• Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken breasts until golden brown, about 7 minutes on each side. Reduce heat if they brown too quickly; they need to be cooked through. Remove from heat and place on plate lined with paper towels. Wipe crumbs from skillet.
• Heat remaining 1 tablespoon of oil in the skillet over medium heat. Add onions and stir until softened, about 5 minutes. Add the garlic, stir for 1 minute. Pour in the tomato sauce. Season with salt and pepper and simmer, uncovered, for 10 minutes, stirring occasionally.
• Arrange bottom halves of 6 hoagies on one baking sheet, the tops on another, all with cut sides up. Spread about a tablespoon of tomato sauce onto each hoagie top and bottom, reserving the remainder. Place a cooked chicken breast onto each bottom half. Spoon the remaining tomato sauce over each breast and top with the artichoke hearts and one slice each of mozzarella and tomato. Sprinkle with the grated Parmesan cheese.
• Bake on the bottom rack of the oven for 3 minutes or until the cheese begins to melt. Then place the sheet with the hoagie tops on an upper rack and bake until edges are golden, 3 to 4 minutes, being careful not to let them burn. Remove both sheets from the oven. Place a top on each bottom to form 6 sandwiches.

GRILLED ARTICHOKE SUB

Steps:

• Preheat the oven to 350 degrees F.
• Lop off stem end of the head of garlic. Pour the olive oil over the exposed cloves, sprinkle with salt and pepper and wrap loosely in foil. Bake until soft and slightly caramelized, about 20 minutes. Let cool, squeeze out the garlic cloves and set aside. Once cool, using your knife, chop into a paste.
• Mix together the roasted garlic, ricotta, basil, romano and lemon zest. Season with salt and pepper.
• Heat a grill pan over medium-high heat. Gently add the artichokes to the grill pan and grill until properly charred, 4 to 5 minutes a side, then set aside.
• Meanwhile, lightly toast the baguette, about 5 minutes.
• For the sandwich build: Split the toasted baguette in half and schmear each half with the ricotta spread. Then pile on the grilled artichokes. Next, add the toasted pine nuts and finally the red leaf lettuce. Cut to serve your family and friends and enjoy with a side of Tony Bennett perhaps.