Chopped Artichoke Salad Sandwich Recipe
A refreshing and easy-to-make Chopped Artichoke Salad Sandwich featuring a creamy artichoke filling combined with fresh herbs and tangy lemon juice, served on your choice of hearty bread with crisp greens and optional cheese. Perfect for a light lunch or picnic, this sandwich balances savory, creamy, and zesty flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: No cooking required except optional toasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Artichoke 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
Assembly
- Country bread, whole wheat bread, or ciabatta
- Lettuce or arugula leaves
- Optional cheese (feta, mozzarella, or provolone)
Instructions
- Prepare the Artichoke Filling: In a bowl, combine the chopped artichoke hearts, mayonnaise, Dijon mustard, finely chopped shallot, celery (if using), capers, chopped parsley, and lemon juice. Mix well until all ingredients are evenly incorporated. Season with salt and pepper to taste. Adjust the lemon juice if you prefer a tangier flavor.
- Toast the Bread (Optional): Lightly toast your choice of bread slices until golden and slightly crisp to add texture and warmth to the sandwich.
- Assemble the Sandwich: Spread a generous amount of the artichoke filling on one slice of bread. Layer with fresh lettuce or arugula leaves for crunch and freshness. Add cheese slices if desired to enhance flavor and creaminess. Top with the second slice of bread.
- Serve: Cut the sandwich in half if preferred, and serve immediately. Pair with a side salad or homemade chips for a complete meal.
Notes
- This sandwich filling can be made ahead and refrigerated for up to 3 days, making it convenient for meal prep.
- For a vegan version, substitute plant-based mayonnaise and omit the cheese.
- Use Greek yogurt instead of mayonnaise for a lighter and tangier filling.
- Adjust capers or pickles quantity based on your preferred level of saltiness and tang.
- Check each ingredient for potential allergens if you have sensitivities and consult a healthcare professional if needed.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 15 mg
Keywords: artichoke salad sandwich, vegetarian sandwich, easy lunch recipe, Mediterranean sandwich, artichoke mayo sandwich, healthy sandwich
