Description
A fresh and zesty vegetarian chopped salad sandwich loaded with marinated artichokes, herbs, crisp veggies, and a creamy tangy dressing tucked inside crusty bread.
Ingredients
- 1 (14 oz) can marinated artichoke hearts, drained and chopped
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/3 cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 4 sandwich rolls or slices of crusty bread
- Optional: lettuce, tomato slices, or sprouts for layering
Instructions
- In a large bowl, combine the chopped artichoke hearts, celery, red onion, cucumber, parsley, and basil.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Pour the dressing over the artichoke mixture and toss until evenly coated.
- Toast the bread or rolls if desired.
- Layer lettuce or tomato on the bread, then spoon the chopped artichoke salad on top.
- Close the sandwich, slice, and serve immediately.
Notes
- Use Greek yogurt instead of mayo for a lighter version.
- Add chickpeas for extra protein.
- The filling can be made ahead and refrigerated for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Sandwich
- Method: No-Cook
- Cuisine: Mediterranean