Weekend Sandwich: Basil, Goat Cheese, and Artichoke Hearts

Here in Brooklyn, the weather is still chilly and damp, and hardly the epitome of spring. This weekend might be just warm enough for a stoop picnic, visiting with neighbors and the Sunday paper, while enjoying a little lunch.

We pulled together this quick sandwich for our lunch bag today, and we think it would be just perfect for an early spring picnic.

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