Best Artichoke And Basil Hero Sandwich Recipes

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GRILLED ARTICHOKE SUB



Grilled Artichoke Sub image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 head garlic
1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups whole milk ricotta cheese
1 to 2 tablespoons chopped fresh basil
2 tablespoons grated romano
1 lemon Zest
Three 10-ounce jars oil-packed artichoke hearts, drained
1 large French baguette
4 to 6 vibrant leafs of red leaf lettuce
1 cuppine nuts, toasted with salt and a pinch of red pepper flakes

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.

CRISPY ARTICHOKE HEARTS



Crispy Artichoke Hearts image

Provided by Katie Lee Biegel

Categories     appetizer

Time 40m

Yield about 20 pieces

Number Of Ingredients 8

Nonstick cooking spray, for the baking sheet, optional
14 round salted butter crackers
4 fresh basil leaves
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley leaves
1/4 teaspoon garlic salt
One 24-ounce jar marinated quartered artichoke hearts, drained
Marinara sauce, for serving

Steps:

  • Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
  • In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
  • Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.

FRIED ARTICHOKE SANDWICH



Fried Artichoke Sandwich image

The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.

Provided by Lauren Toyota

Categories     Sandwich     Vegetarian     Vegan     Artichoke     Spring     Summer     Lunch     Dinner     Deep-Fry     Fry     Pickles     Soy Free     Tree Nut Free

Yield 4 sandwiches

Number Of Ingredients 18

For the cabbage slaw:
2 ½ cups finely shredded purple cabbage
1 batch Jalapeño Ranch, divided
½ tablespoon lime juice (about half a lime)
For the fried artichokes:
2-3 cups neutral vegetable oil, for frying
10-12 canned or jarred whole artichoke hearts (20 to 24 artichoke halves)
1 ¼ cups gluten-free all-purpose flour, divided
¾ cup cornstarch
1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1-1 ½ cups club soda
For the sandwiches:
4 sesame seed buns
1 dill pickle, sliced into thin rounds (about ¼ cup)

Steps:

  • To make the cabbage slaw, combine the purple cabbage with 1 tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
  • To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
  • Drain the artichoke hearts from the can or jar and cut them in half if they're whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren't super wet.
  • To a large mixing bowl, add ½ cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining ¾ cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
  • Once the oil is to temperature, add 1 cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn't run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat 4 or 5 artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for 4 to 6 minutes, until crispy and golden brown.
  • Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
  • To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, 4 or 5 fried artichoke pieces, and the top bun.

TUNA AND ARTICHOKE COOLER-PRESSED SANDWICHES



Tuna and Artichoke Cooler-Pressed Sandwiches image

These tasty sandwiches are best after chilling for several hours, so they're the perfect make-ahead for camping trips.

Provided by Victoria Granof

Categories     Sandwich     No-Cook     Picnic     Kid-Friendly     Quick & Easy     Lunch     Lemon     Basil     Tuna     Artichoke     Summer     Cookie     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 6

1 (7-ounce) can Italian tuna in oil, undrained (or chunk light tuna in water, drained and mixed with 1 tablespoon olive oil)
1 (6-ounce) jar marinated artichoke hearts, undrained
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper to taste
1/2 thin 18-inch baguette, sliced lengthwise, interior crumb removed
6 to 8 whole basil leaves

Steps:

  • 1. In a medium bowl, combine the first four ingredients.
  • 2. Fill the baguette with the mixture, scatter the basil leaves on top.
  • 3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
  • 4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

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Artichoke and basil hero sandwich recipes are a delicious and healthy choice for lunch or dinner. The artichoke provides a tender and meaty texture while the basil adds a bold and fresh flavor. This sandwich is perfect for vegetarians, vegans, or anyone looking for a plant-based meal.

Ingredients

The ingredients for an artichoke and basil hero sandwich recipe can be customized to personal preferences, but here are some suggestions:
Bread:
A traditional hero roll or baguette works perfectly for this sandwich, but any kind of bread will do.
Artichokes:
Canned or fresh artichokes can be used. Fresh artichokes need to be cooked before being added to the sandwich.
Basil:
Fresh basil leaves add a delicious and fragrant flavor to the sandwich.
Veggies:
Add lettuce, tomato, onion, avocado, or any other vegetables you like.
Condiments:
Mayonnaise, mustard, hot sauce, or any other condiments can be used to add flavor and moisture to the sandwich.

Directions

Here are some basic steps to make an artichoke and basil hero sandwich:
Step 1:
Start by preparing the artichokes. If using fresh artichokes, steam or boil them until tender. Drain and let them cool.
Step 2:
Cut the bread in half lengthwise and spread the condiments on both sides.
Step 3:
Layer the artichokes, basil, and veggies onto one half of the bread.
Step 4:
Close the sandwich and slice into portions.

Tips and Variations

- Add some vegan cheese or pesto for extra flavor. - Use a grill or panini press to toast the sandwich for added texture. - Substitute the artichokes for other vegetables, such as roasted eggplant or peppers. - Add some protein, like tofu or tempeh, to make the sandwich more filling.

Conclusion

Artichoke and basil hero sandwich recipes are a healthy, delicious, and easy meal option for any occasion. By using fresh, flavorful ingredients and customizing the sandwich to personal preferences, anyone can make a satisfying and nutritious sandwich.
Artichoke and basil hero sandwich recipes are one of the best recipes for any foodie. These sandwiches are perfect for filling up your stomach and give you an amazing taste that you will love. Making these sandwiches is not that difficult, but you need to follow some tips to get the best outcome. In this post, we will discuss some valuable tips that you should consider when making artichoke and basil hero sandwich recipes.

Tip 1: Choose the Right Bread:

Choosing the right bread is very important when making these sandwiches. The best bread for these sandwiches is ciabatta bread, which is a type of Italian bread. This bread has a crispy crust and a soft interior, which makes it perfect for sandwiches. You can also use baguettes or hoagie rolls if you cannot find ciabatta bread.

Tip 2: Use Fresh Artichokes:

Using fresh artichokes will give your sandwiches a better taste. If you can find fresh artichokes, you should clean them properly and steam them until they are tender. However, if fresh artichokes are not available, you can use canned artichokes. Canned artichokes are also good, but you should rinse them properly before using them.

Tip 3: Use Fresh Basil:

Fresh basil is an essential ingredient when making these sandwiches. It gives the sandwiches a unique flavor and aroma. You should use fresh basil leaves and chop them into small pieces before adding them to the sandwich. If you cannot find fresh basil, you can use dried basil, but it will not have the same flavor as fresh basil.

Tip 4: Add Some Cheese:

Cheese is an important ingredient when making these sandwiches. The best cheese to use is provolone cheese because it has a mild and nutty flavor that complements the other ingredients. You can also use mozzarella cheese or any other cheese that you like.

Tip 5: Use High-Quality Olive Oil:

Olive oil is an important ingredient when making these sandwiches. You should use high-quality olive oil, which has a fruity and robust flavor. The olive oil will be used for drizzling on the bread, and it will give the sandwich a delicious taste.

Tip 6: Roast the Vegetables:

Roasting the vegetables will give the sandwich a smoky and delicious taste. You should roast the artichokes, red peppers, and onions in the oven until they are tender and caramelized. This will take around 15-20 minutes in the oven, depending on your oven's temperature.

Tip 7: Spread Some Pesto:

Pesto is an essential ingredient when making these sandwiches. You should spread some pesto on the bread before adding the other ingredients. Pesto has a rich and savory flavor, and it will complement the other ingredients. You can either make your own pesto or buy it from the store.

Tip 8: Add Some Vinegar:

Adding some vinegar will give the sandwich a tangy taste. You should drizzle some balsamic vinegar on the roasted vegetables before adding them to the sandwich. Balsamic vinegar has a sweet and sour taste, which will complement the other ingredients.

Tip 9: Add Some Salt and Pepper:

Adding some salt and pepper will enhance the flavor of the sandwich. You should add salt and pepper to the roasted vegetables before adding them to the sandwich. You should also season the sandwich with salt and pepper according to your taste.

Tip 10: Toast the Bread:

Toasting the bread is an important step when making these sandwiches. You should toast the bread lightly before adding the other ingredients. This will give the bread a crispy texture and prevent it from getting soggy.

Conclusion:

Artichoke and basil hero sandwich recipes are a perfect choice for a quick and delicious meal. Making these sandwiches is not that difficult, but you need to consider some tips to get the best outcome. Choosing the right bread, using fresh artichokes and basil, adding some cheese, using high-quality olive oil, roasting the vegetables, spreading some pesto, adding some vinegar, adding some salt and pepper, and toasting the bread are some of the valuable tips that you should consider when making these sandwiches. By following these tips, you can make the best artichoke and basil hero sandwich recipe that you will love.

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