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Artichoke Sandwich with Herbs Recipe

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★★★★★

4.9 from 139 reviews

This Artichoke Sandwich with Herbs is a fresh and flavorful midday meal featuring tender artichoke hearts mixed with creamy mayonnaise, tangy Dijon mustard, crisp celery, and aromatic fresh parsley. Perfectly layered on crusty bread with peppery arugula and optional cheese, this sandwich provides a delightful blend of textures and vibrant herbal notes that make it both refreshing and satisfying.

Ingredients

Scale

Artichoke Filling

  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 shallot, finely diced
  • 2 tbsp celery, finely chopped (optional)
  • 1 tbsp capers or chopped pickles, rinsed
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Sandwich Assembly

  • 2 slices crusty artisan bread
  • Handful of fresh arugula or mixed greens
  • 1–2 oz cheese (feta or mozzarella, optional)

Instructions

  1. Prepare the filling: Drain and chop the artichoke hearts into bite-sized pieces approximately a quarter inch to maintain some texture without large chunks falling out. In a medium bowl, combine the chopped artichokes with mayonnaise, Dijon mustard, finely diced shallot, celery (if using), capers or chopped pickles, fresh parsley, and lemon juice. Stir gently to mix while retaining texture. Taste the mixture and adjust seasoning as needed because the bread will mellow the flavor.
  2. Build your sandwich architecture: Lightly toast the crusty bread slices until just warm but not crunchy to create a moisture barrier. Spread about half an inch thick layer of the artichoke filling evenly onto one slice of bread. Layer the fresh arugula or greens on top, placing the stems toward the sandwich center to avoid them sticking out. Add cheese directly on the second slice of bread if using, which helps it stick and complements the filling.
  3. Perfect the presentation: Gently press down the assembled sandwich to help hold the ingredients together. Using a sharp serrated knife, cut the sandwich diagonally from corner to corner for a more appealing look and easier eating. Allow the sandwich to rest for 2 to 3 minutes before serving to let the flavors meld and develop.

Notes

  • The filling can be made up to 24 hours ahead but keep it separate from the bread to prevent sogginess.
  • Choose artichokes packed in water, not oil, for a cleaner flavor.
  • To reduce saltiness, rinse capers before adding them to the filling.
  • This sandwich is high in fiber and prebiotics from artichokes, beneficial for digestive health.
  • Use fresh lemon juice for the brightest flavor impact.
  • Feta cheese adds saltiness, while mozzarella provides creamy mildness; both pair well with the filling.
  • Pressing and resting the sandwich enhances texture and taste melding.

Keywords: artichoke sandwich, herb sandwich, vegetarian sandwich, Mediterranean sandwich, creamy artichoke spread, easy lunch recipe, healthy sandwich

Find it online: https://islawhite.com/artichoke-sandwich-with-herbs-recipe/