I love how fresh and simple this tomato, basil & artichoke picnic sandwich feels, especially on a sunny day. It’s one of those recipes that makes packing lunch fun and tasty without much fuss. I can’t wait for you to try it and enjoy all the bright flavors together.
If you don’t usually keep artichoke hearts at home, you can find them in jars or cans in the supermarket, usually near the pickles or canned vegetables. Fresh basil is a great touch but if you can’t find it, sometimes stores sell it in small bunches or even in little pots. The rest of the ingredients like tomatoes, bread, olive oil, salt, and pepper are pretty common and easy to find.

Ingredients for Tomato, Basil & Artichoke Picnic Sandwich Recipe
Whole grain bread: A hearty base that adds texture and holds all the fresh ingredients together.
Tomatoes: Juicy and ripe, they bring a sweet and tangy flavor to the sandwich.
Basil leaves: Fresh basil adds a fragrant, slightly peppery taste that brightens the sandwich.
Artichoke hearts: Tender and slightly nutty, these add a unique flavor and texture.
Olive oil: Used to drizzle on the bread, it adds richness and helps keep the sandwich moist.
Salt: Enhances all the flavors and balances the ingredients.
Black pepper: Adds a mild heat and depth to the sandwich.
Technique Tip for This Recipe
One simple trick that really makes this Tomato, Basil & Artichoke Picnic Sandwich taste better is how you drizzle the olive oil on the bread. Instead of pouring it all over or brushing it on, try this step-by-step way:
- Hold the bottle of olive oil just above the bread slice.
- Slowly move your hand back and forth so the oil spreads evenly across one side.
- Don’t soak the bread—just a light drizzle is enough to add flavor and help everything stick together.
Doing this makes the bread a little crispy and golden when you press the sandwich together, plus it stops the bread from getting soggy from the juicy tomatoes. It also gives the whole sandwich a nice, fresh taste because the olive oil mixes with the basil and artichoke hearts.
When I first made this sandwich, I poured too much olive oil on one slice, and it got soggy and messy. After that, I learned to go slow and steady with the drizzle. Now, I love how the olive oil adds just the right touch without making the bread soggy or greasy. It’s a small step, but it really makes the sandwich feel special and picnic-ready!
Suggested Side Dishes
Alternative Ingredients
tomatoes - Substitute with roasted red peppers: Roasted red peppers provide a similar juicy texture and a sweet, slightly smoky flavor that complements the other ingredients well.
basil leaves - Substitute with arugula: Arugula offers a peppery taste that can add a fresh and slightly spicy note to the sandwich, similar to the aromatic quality of basil.
artichoke hearts - Substitute with marinated mushrooms: Marinated mushrooms have a similar texture and a savory, umami flavor that can stand in for the artichoke hearts.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fat profile, making it a good alternative to olive oil.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the other ingredients.
black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different, more subtle taste.
Other Alternative Recipes Similar to This Picnic Sandwich
How to Store or Freeze Your Picnic Sandwich
- Allow the sandwiches to cool to room temperature before storing. This prevents condensation, which can make the bread soggy.
- Wrap each sandwich tightly in plastic wrap or aluminum foil. This helps to keep the sandwiches fresh and prevents them from drying out.
- Place the wrapped sandwiches in an airtight container or zip-top bag. This adds an extra layer of protection against moisture and air.
- Store the sandwiches in the refrigerator if you plan to eat them within 1-2 days. The cool temperature will help maintain the freshness of the tomatoes, basil, and artichoke hearts.
- For longer storage, freeze the sandwiches. Place the wrapped sandwiches in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
- Once frozen, transfer the sandwiches to a freezer-safe bag or container. Label with the date to keep track of freshness.
- To thaw, remove the sandwiches from the freezer and let them sit in the refrigerator overnight. This gradual thawing helps maintain the texture of the bread and fillings.
- For a quick thaw, you can leave the sandwiches at room temperature for a few hours. However, be mindful of the tomatoes and basil as they can become mushy if left out too long.
- If you prefer a warm sandwich, reheat in a panini press or grill for a few minutes until the bread is crispy and the fillings are warmed through.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Wrap the sandwiches in aluminum foil to keep them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warmed through.
Use a panini press or a grill pan. Preheat the press or pan over medium heat. Place the sandwiches on the press or pan and heat for about 3-5 minutes, pressing down gently to ensure even heating. This method will also give the bread a nice, crispy texture.
For a quick reheat, use a microwave. Place the sandwiches on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly. Be cautious, as microwaving can make the bread a bit soggy.
If you have a toaster oven, preheat it to 350°F (175°C). Place the sandwiches directly on the rack or on a baking sheet. Heat for about 10 minutes, or until the sandwiches are warmed through and the bread is crispy.
For a stovetop method, use a skillet. Preheat the skillet over medium heat. Place the sandwiches in the skillet and cover with a lid to trap the heat. Cook for about 3-4 minutes on each side, or until the sandwiches are heated through and the bread is toasted.
Essential Tools for This Recipe
Cutting board: Provides a stable surface for slicing tomatoes and chopping artichoke hearts.
Chef's knife: Essential for slicing tomatoes and chopping artichoke hearts evenly.
Bread knife: Ideal for cutting the sandwiches in half without squishing the ingredients.
Measuring cups: Used to measure out the basil leaves and artichoke hearts accurately.
Measuring spoons: Necessary for measuring the olive oil, salt, and black pepper.
Small bowl: Useful for mixing the olive oil with salt and pepper if desired.
Spoon: Handy for drizzling olive oil over the bread slices.
Serving platter: Perfect for arranging and serving the finished sandwiches.
How to Save Time on Making This Picnic Sandwich
Prepare ingredients in advance: Chop the artichoke hearts and slice the tomatoes ahead of time. Store them in airtight containers in the fridge.
Use pre-sliced bread: Opt for pre-sliced whole grain bread to save time on slicing.
Assemble on a large surface: Lay out all your bread slices on a large cutting board to streamline the assembly process.
Pre-mix seasoning: Combine the salt and black pepper in a small bowl for quick sprinkling.
Batch preparation: Make multiple sandwiches at once to save time, especially if preparing for a group.

Tomato, Basil & Artichoke Picnic Sandwich
Ingredients
Main Ingredients
- 8 slices Bread whole grain or your choice
- 2 large Tomatoes sliced
- 1 cup Fresh Basil Leaves
- 1 cup Artichoke Hearts drained and chopped
- ¼ cup Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- 1. Lay out the bread slices on a cutting board.
- 2. Drizzle olive oil on one side of each bread slice.
- 3. Layer the tomato slices, basil leaves, and artichoke hearts on four of the bread slices.
- 4. Sprinkle with salt and black pepper.
- 5. Top with the remaining bread slices, olive oil side down.
- 6. Cut the sandwiches in half and serve.
Nutritional Value
Keywords
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