Artichoke And Basil Hero Sandwich Recipes

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.

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.

Steps:

• In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat., In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped., Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches., On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.

Steps:

• Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.

Steps:

• Wash and dry bell peppers, iceberg, tomatoes, celery hearts and parsley.
• Grind artichokes in a food processor with the peeled garlic and a pinch or 2 of salt, until largely puréed but still textural, like tapenade. If a little loosening is needed, blend in a glug of olive oil.
• Using a sharp knife, shave celery crosswise. Transfer to a medium bowl, and add the artichoke purée. Season assertively with salt and pepper, plus a nice long drizzle of olive oil; toss well and then set aside.
• Slice everything else that was washed and dried into the thinnest slices you can manage. Thinly slice the red onions into rings, then cut the rings in half to create half-moons. (Full rings of thinly sliced red onion have a tendency to become stringy as they wilt inside a sandwich, creating a bit of a choking hazard.)
• When ready to assemble the sandwich (at least 1 hour before eating, though the assembled sandwich can sit up to 12 hours in a cool place), chop the parsley, and stir it into the artichoke-and-celery mixture. Taste that the mixture is highly seasoned to your liking.
• Set up an efficient workstation with enough counter space for the bread, and have all your mise en place in neat containers in front of you. If possible, put the vinegar, oil and mayonnaise into squeeze bottles, just as they do at delis and salad bars. Wear gloves to make separating slices of cheese and onion and tomatoes while assembling more "grippy."
• Hinge the bread horizontally without slicing all the way through. Be assertive in butterflying the loaf open - like breaking the spine on an open book - in order for it to lie flat enough to receive all the fillings without your having to hold it open along the way.
• Build by overlapping the ingredients, or "shingling" them, along the central channel of the hinged loaf in the following order: cheese, lettuce, tomato, bell pepper, artichoke-and-celery mixture, red onions, black olives, hard-boiled eggs, jalapeños and cubanelle peppers.
• Generously salt and pepper the whole thing, then zigzag squiggles of mayonnaise, squirts of vinegar and olive oil. Finish with a light dusting of oregano.
• Squeeze the sandwich closed, and insert 8-inch wooden skewers, driving them in diagonally to prevent the sandwich from springing back open. Trim a couple of inches off each end, then serve and slice to order.

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.

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and line with parchment, leaving the sides overhanging. Spray parchment.
• In a large bowl, whisk to combine the eggs, milk, salt and pepper. Pour into the prepared dish and bake until eggs are set, about 20 minutes. Remove from oven and set aside.
• In a medium bowl, stir to combine the cream cheese and sour cream until smooth. Fold in the parmesan cheese, spinach and artichokes and season with salt and pepper.
• Use a serrated knife to cut the rolls in half horizontally, then place bottom half in a 9x13 baking dish. Top the bread with the spinach artichoke dip, then shredded mozzarella. Turn the eggs out of the pan on top of the cheese, then top with the ham. Place the top half of the bread over the ham and brush with melted butter.
• Bake until the cheeses are melted and the tops are golden, about 20-25 minutes. Cut the bread into sandwiches and serve.

Steps:

• In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.