Baby-Artichoke Sandwich Recipe
A standout sandwich from Midtown Manhattan
While New York diners were distracted by chef (and frequent Chopped judge) Geoffrey Zakarian's swank new Manhattan restaurant, The Lambs Club, he quietly opened The National nearby, where he's reimagined what a modern American bistro can be. The surprising hit at this all-occasion spot, however, leans Mediterranean: The chef's baby-artichoke sandwich contains a schmear of hummus and a filling of warm artichoke, eggplant and feta to create a vegetarian-friendly entrée that's perfect for lunch or dinner. With a sandwich this complex, even carnivores won't miss the meat.
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Recipe adapted from Geoffrey Zakarian and Paul Corsentino, The National, NYC
Baby-Artichoke Sandwich
A standout sandwich from Geoffrey Zakarian's new Manhattan restaurant, The National.
servings
4
to 6 servings
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 small eggplant, roughly chopped
- 2 twelve-ounce jars baby artichokes in olive oil, drained
- 1 large loaf olive bread, halved lengthwise
- 3 pepperoncini, thinly sliced
- ¼ cup sun-dried tomatoes, roughly chopped
- ¼ cup crumbled feta cheese
- 1 cup hummus, preferably homemade
Directions
- Preheat the oven to 400˚. In a large skillet, warm the olive oil over medium heat. Add the eggplant and cook, stirring occasionally, until it releases its moisture and starts to brown, about 5 minutes. Add the artichokes and continue cooking, stirring occasionally, until they're lightly browned, about 2 minutes.
- Place the bottom half of the bread on a small baking sheet. Arrange the eggplant and artichokes over the bread. Top with the pepperoncini, tomatoes and feta. Spread the hummus over the top half of the bread and gently press over the filling to close the sandwich.
- Bake the sandwich until the bread is golden brown and the filling is warmed through, about 8 minutes. Transfer the sandwich to a cutting board and slice into 4 or 6 pieces. Serve immediately.