Chopped Artichoke Salad Sandwich
A quick and delightful sandwich filled with creamy artichokes, crunchy veggies, and zesty lemon, perfect for any meal.
Ingredients
For the Artichoke Mixture
- 1 can artichoke hearts, drained and chopped 14 oz can
- ½ cup mayonnaise Can substitute with avocado or Greek yogurt
- ¼ cup Greek yogurt Can substitute with dairy-free alternatives
- ¼ cup red onion, finely chopped
- ¼ cup celery, finely chopped
- 1 tablespoon lemon juice
- to taste salt and pepper
For Assembly
- 4 slices whole grain bread Can substitute with gluten-free bread or wraps
- to taste leafy greens Spinach or arugula can be used
Instructions
Preparation
- Ensure your kitchen counter is clean and gather all your ingredients, mixing bowl, cutting board, and knife.
- Open the can of artichoke hearts and drain the liquid. Rinse under cold water if desired and chop into small pieces.
- Finely chop the red onion and celery.
- In a bowl, combine the chopped artichokes, mayonnaise, Greek yogurt, red onion, celery, and lemon juice.
- Season with salt and pepper to taste, mixing well.
Assembly
- Spread the artichoke mixture onto two slices of whole grain bread.
- Add a handful of leafy greens on top.
- Top with the remaining slices of bread, pressing gently to hold it together.
- Cut each sandwich in half and serve immediately.
Notes
Store any leftover filling in an airtight container in the fridge for up to 3 days. Assemble sandwiches just before serving for best texture.