Chopped Artichoke Salad Sandwich Recipe

Introduction

This chopped artichoke salad sandwich is a fresh and flavorful vegetarian option that’s perfect for lunch or a light dinner. It combines tangy artichokes with crisp greens and optional cheese for a satisfying bite. Easy to prepare and customizable, it’s sure to become a favorite.

Ingredients

• 1 can (400g) artichoke hearts, drained and roughly chopped
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tsp Dijon mustard
• 1 small shallot, finely chopped
• 1 celery stalk, finely chopped (optional)
• 1 tbsp capers or chopped pickles (optional)
• Small handful fresh parsley, chopped
• Juice of ½ lemon
• Salt and pepper, to taste
• Country bread, whole wheat bread, or ciabatta
• Lettuce or arugula leaves
• Optional cheese (feta, mozzarella, or provolone)

Instructions

1. Step 1: In a bowl, combine the chopped artichoke hearts, mayonnaise, Dijon mustard, finely chopped shallot, celery (if using), capers or chopped pickles, chopped parsley, and lemon juice.
2. Step 2: Season the mixture with salt and pepper to taste. Adjust the lemon juice to achieve your preferred level of tanginess.
3. Step 3: Lightly toast your chosen bread if desired to add extra texture and flavor.
4. Step 4: Spread the artichoke salad evenly on one slice of bread.
5. Step 5: Layer with fresh lettuce or arugula leaves and add cheese if using.
6. Step 6: Top with the second slice of bread, then cut the sandwich in half if preferred.
7. Step 7: Serve immediately with a side salad or homemade chips for a complete meal.

Tips & Variations

• For a lighter version, substitute mayonnaise with Greek yogurt to reduce calories while maintaining creaminess.
• Add a pinch of smoked paprika or a dash of hot sauce to the artichoke mixture for an extra flavor kick.
• Swap out the parsley for fresh basil or dill to change the herb profile based on your preference.
• Use crusty ciabatta or soft whole wheat bread depending on your preferred sandwich texture.

Storage

Store the artichoke salad mixture in an airtight container in the refrigerator for up to 2 days. Avoid assembling the sandwich until ready to eat to prevent the bread from becoming soggy. If you prepare the sandwich ahead, keep it wrapped tightly and enjoy within the same day. Reheat the sandwich lightly if you prefer warm bread, but the filling is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, you can use fresh artichokes, but they require more preparation. Boil or steam them until tender, then chop before mixing. Canned artichokes are convenient and give consistent results.

Is this sandwich suitable for a vegan diet?

The recipe as written includes mayonnaise and optional cheese, which may not be vegan. You can make it vegan by using vegan mayonnaise and omitting the cheese or substituting with a plant-based alternative.

Chopped Artichoke Salad Sandwich Recipe

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4.7 from 85 reviews

A refreshing and tangy chopped artichoke salad sandwich perfect for a quick, healthy lunch. This recipe combines marinated artichoke hearts with creamy mayonnaise and fresh herbs, layered with crisp greens and optional cheese on toasted bread for a satisfying meal.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwich
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Artichoke Salad Filling

• 1 can (400g) artichoke hearts, drained and roughly chopped
• 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
• 1 tsp Dijon mustard
• 1 small shallot, finely chopped
• 1 celery stalk, finely chopped (optional)
• 1 tbsp capers or chopped pickles (optional)
• Small handful fresh parsley, chopped
• Juice of ½ lemon
• Salt and pepper, to taste

Sandwich Assembly

• Country bread, whole wheat bread, or ciabatta
• Lettuce or arugula leaves
• Optional cheese (feta, mozzarella, or provolone)

Instructions

1. Prepare Artichoke Filling: In a bowl, combine the roughly chopped artichoke hearts, mayonnaise or Greek yogurt, Dijon mustard, finely chopped shallot, celery if using, capers or pickles, chopped parsley, and lemon juice. Season generously with salt and pepper. Mix well and adjust lemon juice to achieve desired tanginess for a bright flavor.
2. Assemble Sandwiches: Lightly toast your choice of bread to add a slight crunch. Spread a generous amount of the prepared artichoke salad mixture evenly on one slice. Layer with fresh lettuce or arugula leaves and add optional cheese if desired, such as feta, mozzarella, or provolone.
3. Serve: Top the sandwich with the second slice of bread, then cut in half if preferred. Serve immediately for best texture and flavor alongside a fresh side salad or homemade chips.

Notes

• You can substitute mayonnaise with Greek yogurt to reduce calories and add a tangy flavor.
• The celery and capers are optional but add a nice crunch and briny contrast.
• Adjust lemon juice according to your preference for acidity and freshness.
• Use sturdy, crusty bread types such as ciabatta or country bread to hold the filling well without sogginess.
• This sandwich is best consumed immediately after assembly to maintain texture and freshness.

Keywords: artichoke salad sandwich, vegetarian sandwich, quick lunch recipe, no-cook sandwich, healthy sandwich, artichoke hearts recipe