Chopped Artichoke Salad Sandwich Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Complete Sandwich: Place the second bread slice on top to form your sandwich.
- 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
