Chopped Artichoke Salad Sandwich Recipe

Introduction

This chopped artichoke salad sandwich is a fresh and flavorful lunch option that’s both easy to make and satisfying. Packed with tangy artichokes and crisp greens, it offers a delightful twist on a classic sandwich. Perfect for a quick meal or a light bite.

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 pickles, chopped parsley, and lemon juice. Season with salt and pepper to taste. Adjust the lemon juice to achieve your preferred level of tanginess.
2. Step 2: Lightly toast your choice of bread if desired. Spread the artichoke mixture evenly on one slice. Layer with lettuce or arugula and add cheese if using. Top with the second slice of bread to complete the sandwich.
3. Step 3: Cut the sandwich in half if preferred and serve immediately. It pairs wonderfully with a side salad or homemade chips for a complete meal.

Tips & Variations

• For a lighter option, substitute mayonnaise with Greek yogurt to add a creamy texture with fewer calories.
• Try adding fresh herbs like dill or basil for extra freshness and flavor.
• Use toasted ciabatta or sourdough bread for added crunch and robust flavor.
• If you like a bit of spice, include a pinch of chili flakes or a dash of hot sauce in the artichoke mixture.

Storage

Store any leftover artichoke salad mixture in an airtight container in the refrigerator for up to 2 days. For best texture, assemble sandwiches fresh before serving. If you prepare sandwiches in advance, keep them wrapped tightly and consume within a few hours to avoid soggy bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, but fresh artichokes require more prep time. You will need to cook and tenderize them before chopping. Using canned artichoke hearts is quicker and convenient for this recipe.

What can I use instead of mayonnaise?

Greek yogurt is a great substitute for a lighter, tangier version. You can also try mashed avocado or a dairy-free mayo alternative if preferred.

Chopped Artichoke Salad Sandwich Recipe

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4.7 from 62 reviews

A refreshing and easy-to-make Chopped Artichoke Salad Sandwich featuring tangy artichoke hearts mixed with creamy mayonnaise, mustard, and fresh herbs, served on your choice of bread with crisp greens and optional cheese for a satisfying lunch or light dinner.

• Author: Leo
• 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

Scale 1x2x3x

Artichoke Salad

• 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 medium bowl, combine the roughly chopped artichoke hearts with mayonnaise, Dijon mustard, finely chopped shallot, celery if using, capers or chopped pickles if desired, chopped fresh parsley, and the juice of half a lemon. Season the mixture with salt and pepper to your taste, adjusting the lemon juice to get the desired level of tanginess.
2. Assemble Sandwiches: Lightly toast your choice of bread slices if preferred for added crunch and warmth. Spread an even layer of the prepared artichoke mixture over one slice of bread. Top with fresh lettuce or arugula leaves and add slices of your chosen cheese if using. Place the second slice of bread on top to complete the sandwich.
3. Serve: Cut the sandwich in half if desired for easier handling and more attractive presentation. Serve immediately alongside a side salad or homemade chips for a delicious and balanced meal.

Notes

• For a lighter option, substitute mayonnaise with Greek yogurt.
• Celery and capers/pickles are optional and can be omitted or replaced based on preference.
• Adding cheese is optional but adds extra richness and flavor.
• To enhance flavor, let the artichoke filling chill for 15-20 minutes before assembling.
• This sandwich is best enjoyed fresh but can be kept chilled for a few hours if needed.

Keywords: artichoke salad, sandwich, easy lunch, vegetarian sandwich, no-cook recipe, quick meal