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Toasted Artichoke Sandwiches

 Toasted Artichoke Sandwiches
Looking for a delicious meatless supper? You've found it with these quick-and-easy sandwiches! —Teri Lange, Schaumburg, Illinois
4 ServingsPrep/Total Time: 20 min.


  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, halved and thinly sliced
  • 1 tablespoon canola oil
  • 3/4 cup shredded Parmesan cheese
  • 1/3 cup mayonnaise
  • 1/3 cup sun-dried tomatoes (not packed in oil)
  • 8 slices Italian bread (1/2 inch thick)
  • 8 spinach leaves
  • 1/4 cup butter, softened


  • In a large skillet, saute the artichokes, pepper and onion in oil
  • until tender; stir in cheese. Remove from the heat.
  • In a food processor, combine mayonnaise and tomatoes; cover and
  • process until finely chopped.
  • Spread four bread slices with half of the mayonnaise mixture; layer
  • with a spinach leaf, artichoke mixture and remaining spinach. Spread
  • remaining bread with mayonnaise mixture; place on top. Butter
  • outsides of sandwiches.
  • On a griddle, toast sandwiches for 2-3 minutes on each side or until
  • bread is lightly browned. Yield: 4 servings.

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Toasted Artichoke Sandwiches (continued)

Nutritional Facts: 1 sandwich equals 523 calories, 35 g fat (13 g saturated fat), 48 mg cholesterol, 1,053 mg sodium, 38 g carbohydrate, 3 g fiber, 14 g protein.