This recipe, The Roman is a Paleo Sandwich made with fresh basil and pine nuts, olive oil, Paleo Mayo, tomatoes, bacon, garlic, spinach, arugula, and artichoke hearts served on toasted Fluffy Paleo White Bread. Sometimes, we just miss a sandwich. FYI, we put round numbers on the amounts of tomatoes and bacon, so feel free to add more than the quantities below.
So I am very excited for this weekend! Angel and I are going to see Charlie Murphy at The Comedy Zone…don’t know if that will be funny or not, but at least its something different. Then we’re going down to Orlando to hang out at our little spa hotel that we like. Get a little R&R, lounge by the pool, have a few drinks, get massages…sounds like a MUCH needed break! Then parties for Labor Day on Monday, so we’ve got a pretty packed weekend! Needless to say, we won’t be posting too much, but I’ll do a Labor Day Roundup before the weekend hits!
Recipe: The Roman: A Paleo Sandwich
- ¼ cup fresh Basil leaves
- 1 ½ Tbsp raw Pine Nuts
- 1 ½ Tbsp Olive Oil
- ½ Tbsp Lemon Juice
- 1 Tbsp fresh Parsley
- 2 Tbsp Paleo Mayo
- ¼ tsp Coarse Sea Salt
- Pinch White Pepper
- 3 Beefsteak Tomatoes
- 3 Green Tomatoes
- 9 Blackforest uncured Bacon strips
- 6 Garlic cloves
- 1 cup Baby Spinach
- 1 cup Arugula
- 14 oz Artichoke Hearts
- 2 Tbsp Olive Oil
- Fluffy Paleo White Bread
- ½ tsp Coarse Sea Salt
- ½ tsp Black Pepper
- Optional: Manchego Cheese (if you’re Primal and eat cheese)
- First, make the bread according to the directions. Slice it, then toast it (either in the oven on broil, or in a toaster).
- Combine all pesto spread ingredients in a food processor, or finely blend/mince all ingredients. I recommend a food processor, so that the pine nuts get incorporated and aren’t little hard chunks in the spread, but if you don’t have one and don’t care, then a blender or mincing would be OK. Set aside for later.
- Dice the bacon – you’ll want about one piece per sandwich – and cook it over medium-high heat. Reserve the fat and set the bacon aside for later as well.
- Next, finely slice the garlic – you’ll want about 8-10 slices per sandwich. Use the remaining bacon fat and cook over medium heat until the slices start to turn slightly tan. Drain the garlic slices. If you want Vegetarian, use olive oil instead.
- Place a slice of bread on a baking sheet. Spread on some pesto spread, then top with slices of red and green tomato (I do one of each, about ¼” thick), finely sliced garlic, bacon, and sliced artichoke hearts (these should be cooked too. If you need help, see how here). If you are a primal pal, then add the cheese, its awesome! Repeat for as many sandwiches as you’d like to make!
- Set the oven to broil (heat from the top down). Place the baking sheet on the middle rack and broil until the tomatoes are warmed through.
- Next, top the sandwiches with spinach and arugula and drizzle with a little olive oil, sea salt and freshly ground black pepper. We like open-face sandwiches, but if you prefer bread on both sides, just top at the end with another toasted slice.
- Serves as many as you’d like to make. One loaf makes about 6-8 sandwiches or 12-16 open-face sandwiches!
- Can be made Vegetarian if you omit the bacon!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Diet tags: Gluten free
Number of servings (yield): 6