Photography by Michelle Nash
When I’m planning a menu for a gathering, I’m always thinking about how to make it as visually appealing as it is delicious. And to be completely honest, a sandwich doesn’t usually make the cut. But thanks to the fact that this Picnic Hoagie is bursting with gorgeous summer produce, it earns its spot on even the most aesthetic spread (and it also disappears faster than anything else you put out, which is the real test!)
I served it at the backyard brunch I hosted to celebrate my friend Sabrina Rudin’s plant-forward cookbook, sliced into thick pieces on a wooden board in the middle of the table, and it ended up being the thing everyone talked about. If the name “Hoagie” makes you think deli counter, just know that this is an elevated take. A toasted baguette spread generously on both sides with a bright, garlicky basil pesto, then layered with sautéed portobello mushrooms, marinated artichoke hearts, sun-dried tomatoes, goat cheese, and peppery arugula. Every bite is the perfect one. The mushrooms bring an almost meaty savoriness, and the pesto is herby and bright.
Bonus points that you can make the pesto up to a week ahead, cook the mushrooms the morning of, assemble right before serving, and slice it at the table. No last-minute stress or hot dishes to worry about, making this an ideal centerpiece to any casual summer meal.
A few notes before you start:
- The pesto comes together in minutes and genuinely gets better after a day in the fridge—make it ahead and thank yourself later.
- Don’t rush the mushrooms. You want them properly browned and reduced before you add the garlic for ultimate depth of flavor.
- Assembly order matters: pesto on both sides of the bread, then mushrooms, artichokes, sun-dried tomatoes, goat cheese, arugula. That layering is what makes every cross-section look as good as it tastes.
This recipe is part of our brunch menu celebrating Healthy With a Side of Happy, full of food that’s genuinely nourishing and genuinely delicious. Find the full menu —including the Coconut Lemon Tart we served alongside it—right here.
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Picnic Hoagie Sandwich
- Yield: 4-6 1x
Ingredients
- 2 bunches basil
- 2 tablespoons pine nuts, toasted
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 2 garlic cloves, peeled
- 1/4 teaspoon fine sea salt
- 1 tablespoon avocado oil
- 6–8 portobello mushroom caps, sliced
- 1 tablespoon low-sodium tamari
- 1 large baguette, toasted if desired
- 1 cup halved marinated artichoke hearts
- 1/4 cup sliced oil-packed sun-dried tomatoes
- 1/4 lb hard goat cheese, sliced
- 1 cup arugula
Instructions
- In a blender or food processor, combine basil, pine nuts, olive oil, lemon juice, 1 garlic clove, and salt. Blend on high until fully smooth and creamy — yields about ¾ cup pesto. Can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
- In a large skillet, heat avocado oil over medium-high heat. Cook mushrooms until reduced in size by about a third and browned and tender, 5–7 minutes. Reduce heat to low, grate remaining garlic clove into the pan using a Microplane, and stir to combine. Remove from heat and cool.
- Slice baguette lengthwise. Spread pesto evenly on both sides. On the bottom half, layer cooked portobello mushrooms, artichoke hearts, sun-dried tomatoes, goat cheese, and arugula. Close sandwich and cut into 4 or 6 pieces.
More from this issue
Protected: A Morning in the Garden With Sabrina Rudin
There is no excerpt because this is a protected post.
A Lemony Coconut Tart for Every Summer Gathering
Make it the night before—by morning, it’s even better.
Leanne Ford & Grace Mitchell on Following the Feeling
“Let it live and be lived in.”
