Last week I was in New York City speaking at a Random House event with (one of my favorite bloggers ever) Jenny from Dinner a Love Story. We were chatting about our shared love of the humble tomato sandwich and how not to overcomplicate something as beautiful as summer tomatoes. I forgot I had this post queued up – because I really LOVE this slightly fancier tomato-and-other-stuff sandwich.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Paula Deen | 2021-05-09 11:00:15 |  23,788 Views |
Love & Best Dishes: Tomato Sandwich with Basil Recipe
This reminds me of a juicy caprese sandwich but without the cheese. Instead there’s a nice layer 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 ingredients are SO simple that the success of this sandwich depends on getting them right. First I recommend finding the best baguette you can get (we get ours from Elizabeth St. Cafe). Then use seasonal tomatoes and fresh basil. Since artichokes aren’t in season I used good quality jarred roasted artichokes which I’ve recently discovered are much better than canned artichokes.
Make 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 mingle and partially soak into the center of the loaf. I like to make this with one large baguette wrap it up store it in the fridge and then cut it into individual portions just before I pack them up.
