Chopped Artichoke Salad Sandwich Recipe

Introduction

This Chopped Artichoke Salad Sandwich is a fresh and flavorful vegetarian option that’s perfect for a quick lunch or light dinner. Combining tender artichoke hearts with tangy lemon and creamy mayo, it offers a delightful twist on a classic sandwich.

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.
2. Step 2: Season the mixture with salt and pepper to taste. Adjust the amount of lemon juice if you prefer a tangier flavor.
3. Step 3: Lightly toast your choice of bread if desired to add texture and warmth.
4. Step 4: Spread the artichoke salad evenly over one slice of bread. Layer with lettuce or arugula leaves and add cheese if using.
5. Step 5: Top with the second slice of bread, cut the sandwich in half if preferred, and serve immediately with a side salad or homemade chips.

Tips & Variations

• For a lighter version, substitute mayonnaise with Greek yogurt without sacrificing creaminess.
• Add chopped nuts like walnuts or almonds for a crunchy texture.
• Swap lemon juice with a splash of white wine vinegar for a different tang.
• Try adding fresh herbs such as dill or basil to change up the flavor profile.
• Use gluten-free bread to make this sandwich suitable for gluten-sensitive diets.

Storage

Store the artichoke salad filling in an airtight container in the refrigerator for up to 3 days. Keep bread separate until ready to assemble for best texture. Reheat toasted bread if needed, but the filling is best served cold or at room temperature.

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 preparation. You’ll need to cook and chop them before using. Canned artichokes are convenient and taste great for this recipe.

Is this sandwich suitable for vegans?

To make it vegan, substitute mayonnaise with a plant-based alternative and omit any cheese or use vegan cheese options.

Chopped Artichoke Salad Sandwich Recipe

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4.7 from 58 reviews

This Chopped Artichoke Salad Sandwich is a fresh, tangy, and satisfying vegetarian option perfect for lunch or a light dinner. Made by combining artichoke hearts with a creamy mayo and Dijon mustard dressing, enhanced with shallots, celery, capers, and fresh parsley, it offers a delightful burst of flavor and texture. Served on toasted country, whole wheat, or ciabatta bread with crisp greens and optional cheese, it’s a quick and nutritious sandwich that can be enjoyed immediately.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 sandwiches 1x
• Category: Sandwiches
• 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 medium bowl, combine the roughly chopped artichoke hearts with mayonnaise, Dijon mustard, finely chopped shallot, celery (if using), capers or pickles (if using), chopped fresh parsley, and lemon juice. Mix thoroughly to blend all flavors. Season with salt and pepper to taste, and adjust lemon juice if you prefer a tangier dressing.
2. Assemble Sandwiches: Lightly toast your choice of bread slices if desired for added texture and warmth. Spread a generous layer of the prepared artichoke salad mixture evenly on one slice of bread.
3. Add Greens and Cheese: Layer fresh lettuce or arugula leaves on top of the artichoke filling. Add slices or crumbles of your preferred cheese such as feta, mozzarella, or provolone if using.
4. Complete Sandwich: Place the second bread slice on top to form your sandwich.
5. Serve: Cut the sandwich in half if preferred. Serve immediately with a side of fresh salad or homemade chips for a complete and satisfying meal.

Notes

• You can substitute mayonnaise with Greek yogurt for a lighter, tangier version.
• Celery and capers add crunch and brininess but can be omitted if preferred.
• Choose whole wheat or country bread for a heartier sandwich, or ciabatta for a rustic touch.
• Optional cheese adds extra creaminess and flavor; pick mild (mozzarella) or tangy (feta) varieties.
• Adjust lemon juice to balance acidity according to taste.
• This sandwich is best eaten fresh but can be wrapped and refrigerated for a few hours.

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