Tomato Rosemary Artichoke Sandwich
This quick and easy sandwich has some really nice flavors that mix well together.
Ingredients
1 2 oz package fresh basil (stemmed and roughly chopped)
4 regular tomatoes (sliced)
8 slices Ezekiel Bread
1 13.75 oz can artichoke hearts (roughly chopped)
2 Tbsp balsamic
coconut oil (spray)
coconut oil
1 Tbsp rosemary (dried)
¼ tsp dulse
¼ tsp black pepper
Instructions
- Gather your ingredients.
- Slice tomatoes. Roughly chop basil and artichoke. Measure out the rosemary, dulse, and black pepper.
- Over medium heat add 1 tsp coconut oil, sauté artichokes, rosemary, dulse, and black pepper for about 5-7 min.
- Place in bowl and set aside.
- In the same pan, add the tomatoes and cook for a few minutes. Not too long, just until they begin to get soft.
- Place tomatoes on a plate and set aside.
- Add 2 Tbsp of balsamic to the same pan and stir around to make a little sauce.
- Put the artichokes back and coat with sauce.
- I would normally assemble the sandwich and then use my panini maker (but we were in the middle of a move & it was packed up), so I grilled the bread on my bbq. Lightly spray with coconut oil and grill (or toast).
- To make sandwich, lay basil down on one slice of bread, add artichokes, tomato, and the top.
- Slice serve right away with a green salad.
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