Tomato Rosemary Artichoke Sandwich

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Tomato Rosemary Artichoke Sandwich

Yield: 4

Tomato Rosemary Artichoke Sandwich

This quick and easy sandwich has some really nice flavors that mix well together.


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


  1. Gather your ingredients.
  2. Slice tomatoes. Roughly chop basil and artichoke. Measure out the rosemary, dulse, and black pepper.
  3. Over medium heat add 1 tsp coconut oil, sauté artichokes, rosemary, dulse, and black pepper for about 5-7 min.
  4. Place in bowl and set aside.
  5. In the same pan, add the tomatoes and cook for a few minutes. Not too long, just until they begin to get soft.
  6. Place tomatoes on a plate and set aside.
  7. Add 2 Tbsp of balsamic to the same pan and stir around to make a little sauce.
  8. Put the artichokes back and coat with sauce.
  9. 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).
  10. To make sandwich, lay basil down on one slice of bread, add artichokes, tomato, and the top.
  11. Slice serve right away with a green salad.

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