Artichoke Sandwich Recipe
Make Artichoke Sandwich Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich filling
Bread & assembly
Method
Sandwich filling
- 1
Prepare artichokes
Drain the canned artichoke hearts well and pat dry with paper towels. Roughly chop them into 1/2-inch pieces and transfer to a medium mixing bowl.
- 2
Wilt spinach (if using fresh)
Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the packed spinach and cook, stirring, until just wilted (about 1–2 minutes). Remove from heat, let cool slightly, squeeze out excess moisture, then chop roughly and add to the bowl with the artichokes. If using baby spinach raw, simply chop and add without wilting.
- 3
Make cheese mixture
To the bowl with artichokes and spinach add the goat cheese (or cream cheese), grated parmesan, minced garlic, lemon juice, red pepper flakes, salt, and black pepper. Use a fork or small spatula to mash and combine until the mixture is creamy but still has some texture from the chopped artichokes. If mixture seems very stiff, stir in up to 1 teaspoon olive oil or a splash of water to loosen.
Bread & assembly
- 4
- 5
- 6
Assemble sandwiches
Divide the artichoke-cheese mixture evenly between the bottom halves of the rolls and spread to the edges. Top each with sliced tomato (if using) and a handful of arugula or mixed greens. Close sandwiches with top halves of the rolls.
- 7
Optional pan-press
If you prefer a warm, pressed sandwich, return assembled sandwiches to the hot skillet, press gently with a heavy spatula or a panini press, and cook 1–2 minutes per side until warmed through and the filling softens.
- 8
Serve
Cut sandwiches in half if desired and serve immediately while the bread is crisp and the filling is creamy.
