Sun-Dried Tomato and Arugula Tartines Recipe | Vegetarian Times Skip to main content

Sun-Dried Tomato and Arugula Tartines

"Peppery arugula is like a spice itself," says French chef and instructor Emmanuel Tessier of La Cuisine Corsaire in Cancale, France. Toasting the arugula under cheese in these sandwiches slightly wilts the leaves for a texture that's a cross between cooked spinach and crunchy lettuce.



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6 oz. soft tofu, drained
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3 oz. sun-dried tomatoes packed in olive oil, drained
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2 cloves garlic, peeled
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¾ tsp. salt
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¼ tsp. ground black pepper
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3 Tbs. chopped fresh basil
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1 20-inch baguette, halved lengthwise, then cut into thirds
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2 cups arugula, divided
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18 pitted kalamata olives, chopped, divided
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3 oz. sliced Gruyere cheese (6 slices)


1. Blend tofu, sun-dried tomatoes, garlic, salt, and pepper in blender or food processor until smooth. Stir in basil.

2. Divide tofu spread among baguette slices. Top each with 6 to 8 arugula leaves, and sprinkle with olives. Top with cheese, and toast under broiler 2 to 3 minutes, or until cheese is melted.

Nutrition Information: 

18 g
Total Fat: 
12 g
Saturated Fat: 
4 g
59 g
16 mg
869 mg
4 g
4 g
Serves 6

Comments on this Recipe

Thought this was great! Had to use a different cheese and bread but overall still great!

This looks delicious....

wery good