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Tomato Pesto and Marinated Artichoke Hearts on Ciabatta

If you’re looking for a tongue-tantalizing lunch recipe that will perk up your day, this flavor-packed vegan sandwich will quickly become a midday favorite.
If you’re looking for a tongue-tantalizing lunch recipe that will perk up your day, this flavor-packed vegan sandwich will quickly become a midday favorite.

Tomato Pesto and Marinated Artichoke Hearts on Ciabatta

Serves 2

Ingredients:

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  • 1 cup sun-dried tomatoes packed in olive oil
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  • 6 large fresh basil leaves, divided
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  • 1/4 cup toasted pine nuts
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  • 1 teaspoon lemon zest
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  • Salt and freshly ground black pepper to taste
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  • 2 ciabatta rolls, split, toasted
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  • 2 slices vegan cheese
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  • 1/2 cup marinated artichoke hearts, drained

Directions:

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  1. In a food processor, combine sun-dried tomatoes, 2 basil leaves, pine nuts, and lemon zest. Pulse until a coarse texture forms. Taste and season with salt and pepper.
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  3. Fill ciabatta rolls with tomato pesto, remaining basil leaves, cheese, and artichoke hearts. Eat immediately.

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