Chopped Artichoke Salad Sandwich Recipe
This Chopped Artichoke Salad Sandwich is a light and flavorful vegetarian option perfect for a quick lunch or picnic. The creamy artichoke filling combines savory mayonnaise, tangy Dijon mustard, fresh lemon juice, and crunchy shallots with optional extras like celery and capers, all piled on toasted bread with fresh greens and optional cheese for added richness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 sandwiches 1x
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
- 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 chopped artichoke hearts, mayonnaise (or Greek yogurt), Dijon mustard, finely chopped shallot, celery (if using), capers or chopped pickles (if using), chopped parsley, and juice of half a lemon. Season the mixture with salt and pepper according to your taste. Mix well until all ingredients are fully incorporated. Adjust lemon juice or seasoning as needed to achieve your desired tanginess and flavor balance.
- Lightly Toast Bread: Optionally, toast your choice of bread—country, whole wheat, or ciabatta—to add a slight crunch and warmth that complements the creamy filling.
- Assemble Sandwiches: Spread a generous layer of the prepared artichoke salad on one slice of bread. Add a layer of fresh lettuce or arugula leaves on top for freshness and crunch. Add optional cheese slices, such as feta, mozzarella, or provolone, if desired. Top with the second slice of bread.
- Serve: Cut the sandwiches in half if preferred for easier handling. Serve immediately alongside a fresh side salad or homemade chips for a complete, satisfying meal.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt to reduce fat and calories.
- Celery and capers add crunch and tang but can be omitted if not preferred.
- Try different breads like ciabatta or whole wheat for varied textures.
- Add cheese of your choice for extra richness, or omit for a vegan-friendly option if a vegan mayo is used.
- To store, keep the artichoke salad separate and assemble sandwiches just before serving to prevent sogginess.
Keywords: artichoke salad sandwich, vegetarian sandwich, quick lunch recipe, Mediterranean sandwich, no-cook sandwich
