Toasted Artichoke Sandwiches Recipe

5 5 4
Toasted Artichoke Sandwiches Recipe
Toasted Artichoke Sandwiches Recipe photo by Taste of Home
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Toasted Artichoke Sandwiches Recipe

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5 5 4
Publisher Photo
Looking for a delicious meatless supper? You've found it with these quick-and-easy sandwiches! —Teri Lange, Schaumburg, Illinois
Recommended: 36 Ways to Love Toast
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Toasted Artichoke Sandwiches in Simple & Delicious May/June 2009, p27

Nutritional Facts

1 each: 523 calories, 35g fat (13g saturated fat), 48mg cholesterol, 1053mg sodium, 38g carbohydrate (6g sugars, 3g fiber), 14g protein.

  • 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
  1. In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat.
  2. In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped.
  3. 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.
  4. On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned. Yield: 4 servings.
Originally published as Toasted Artichoke Sandwiches in Simple & Delicious May/June 2009, p27

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Reviews forToasted Artichoke Sandwiches

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[email protected] User ID: 1202636 260843
Reviewed Feb. 5, 2017

"Yummy and fairly quick meal. I used artichoke tomato bruschetta spread in place of the sundried tomato and mayo."

MY REVIEW
[email protected] User ID: 1202636 260842
Reviewed Feb. 5, 2017

"Yummy and fairly quick meal. I used artichoke tomato bruschetta spread in place of the sundried tomato and mayo."

MY REVIEW
cheroliver User ID: 5271238 149628
Reviewed Apr. 6, 2011

"Followed this recipe, except used jarred roasted red peppers instead of fresh. Super delicious!"

MY REVIEW
erinjstevens User ID: 3860900 94964
Reviewed Jun. 1, 2010

"Loved it! Used my panini grill"

MY REVIEW
joanna68 User ID: 1957602 149627
Reviewed Jun. 7, 2009

"These are absolutely delicious

This has become a staple in my
everyday recipes. Two things that can raise this are: roasted red peppers instead of fresh bell and bread can be grilled on a panini grill"

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