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Artichoke & Roasted Grape Sandwiches

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Artichoke and Roasted Grape Sandwiches
2011-06-02 Main Dish
5 89

A blended mix of artichoke hearts, Parmesan, garlic and mayo is spread on bread, broiled and topped with lemon-seasoned roasted sliced grapes and basil.

  • Servings: 8 sandwiches


1 lb Red or Green Seedless Grapes, or a combination
1 Large Fresh Lemon, zested, juiced and divided
½ tsp Salt
¼ tsp Freshly Ground Black Pepper
2 Tbsp Olive Oil
½ cup Mayonnaise
1× 6.5-oz Marinated Artichoke Hearts, drained well
1 clove Garlic, minced
½ cup Freshly Shredded Parmesan Cheese
8 Large Thick Slices Sourdough or Peasant Bread, lightly toasted
½ cup Julienned Basil Leaves


Preheat oven to 400 degrees. Spray a shallow-rimmed baking pan with nonstick spray or line with foil. Cut grapes in half lengthwise, or chop coarsely, then place in a mixing bowl. Add lemon juice (reserve zest), salt, black pepper and olive oil; toss lightly to blend well. Spread grapes in the prepared pan. Roast about 15 minutes, stirring halfway through, or until grapes are softened and caramelized. (A little browning around the edges is fine.) Remove from oven and cool slightly. Sprinkle grapes with lemon zest and stir to blend. Turn oven to broil. Place mayonnaise, drained artichoke hearts, garlic and Parmesan cheese into a food processor. Pulse to blend until finely chopped and well combined. Spread evenly over bread slices, then place on a baking sheet under oven broiler until bubbly and lightly browned around the edges, watching carefully. Remove from oven. Top with grapes and basil leaves.

Helpful Tips:

This simple sandwich always impresses, since most folks have never roasted grapes and tasted the amazing, concentrated fruit flavor that results. The flavor punch that results from combining with the hearty artichoke and cheese mixture is truly amazing.