On a delicate but chewy bakery bread, we spread a mixture of feta and goat cheese, topped it with some sliced marinated artichoke hearts, and then added as much basil as the bread would hold. The key here is the copious amounts of basil, treated almost as if it were lettuce. It's not unlike our sprout sandwich, using a spicy green to complement the richness of a creamy spread.
Until we get to great summertime avocados, and August tomatoes, we'll be holding on to this light, springlike, and satisfying sandwich.
Image: Nina Callaway for The Kitchn