TOASTED ARTICHOKE SANDWICHES
Looking for a delicious meatless supper? You've found it with these quick-and-easy sandwiches! -Teri Lange, Schaumburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 523 calories, Fat 35g fat (13g saturated fat), Cholesterol 48mg cholesterol, Sodium 1053mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.
GRILLED ARTICHOKE SUB
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lop off stem end of the head of garlic. Pour the olive oil over the exposed cloves, sprinkle with salt and pepper and wrap loosely in foil. Bake until soft and slightly caramelized, about 20 minutes. Let cool, squeeze out the garlic cloves and set aside. Once cool, using your knife, chop into a paste.
- Mix together the roasted garlic, ricotta, basil, romano and lemon zest. Season with salt and pepper.
- Heat a grill pan over medium-high heat. Gently add the artichokes to the grill pan and grill until properly charred, 4 to 5 minutes a side, then set aside.
- Meanwhile, lightly toast the baguette, about 5 minutes.
- For the sandwich build: Split the toasted baguette in half and schmear each half with the ricotta spread. Then pile on the grilled artichokes. Next, add the toasted pine nuts and finally the red leaf lettuce. Cut to serve your family and friends and enjoy with a side of Tony Bennett perhaps.
GRILLED SPINACH-ARTICHOKE SANDWICHES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine half of the onion, the vinegar and a pinch of salt in a medium microwave-safe bowl. Microwave until hot; set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the remaining onion and cook, stirring, 3 minutes. Add the artichokes and heat through, 4 minutes. Stir in half of the spinach and cook until wilted, 2 more minutes. Remove from the heat and stir in the asiago, goat cheese, mayonnaise and the remaining spinach.
- Heat a grill pan over medium heat. Sandwich the spinach-artichoke mixture between the bread slices. Brush the sandwiches with olive oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes; cut in half.
- Drain the reserved onion. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss. Serve with the sandwiches.
CHICKEN - ARTICHOKE SANDWICHES
Make and share this Chicken - Artichoke Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Lightly spread pesto on one side of each bread slice.
- Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips.
- Place sandwiches on a large foil lined cookie sheet.
- Cover loosely with foil.
- Bake about 8 minutes or till nearly heated through.
- Uncover sandwiches and sprinkle with cheese.
- Bake 4 to 5 minutes more or till cheese melts.
GRILLED GOUDA, SALAMI, AND ARTICHOKE SANDWICHES
Make and share this Grilled Gouda, Salami, and Artichoke Sandwiches recipe from Food.com.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine the Gouda, salami, and artichoke hearts. Divide the mixture between 2 slices of bread, spreading evenly to cover bread. Top with remaining bread slices and gently press together to seal in filling.
- In skillet, melt 1 T. butter over medium heat. Cook sandwiches for 1 minute or until golden. Remove and add 1 T. butter.
- Flip sandwiches and cook for 1 minute more, or until golden, pressing with spaulta slightly.
- Remove sandwiches and cut each into 4 sticks.
Nutrition Facts : Calories 242.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 30.5, Sodium 356.7, Carbohydrate 27, Fiber 2, Sugar 2.3, Protein 4.5
PANINI WITH ARTICHOKE HEARTS, SPINACH AND RED PEPPERS
Here's a great way to pack a lot of nutrients into a sandwich. If you use frozen artichoke hearts, the panini are quickly assembled.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 10 to 20 seconds. Transfer to the ice water to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely.
- Heat 1 tablespoon of the oil in a large, heavy skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the artichoke hearts. Stir for a few minutes, until the artichoke hearts are beginning to color, and add the thyme leaves and the spinach. Toss together and season to taste with salt and pepper. Remove from the heat.
- Preheat a panini grill. Top four of the bread slices with the artichoke hearts and spinach. Add strips of roasted pepper, then cheese. Top with the remaining bread and press together. Brush the outside of the bread (top and bottom slices) with olive oil. Place in the panini maker and grill for four to five minutes, until the cheese has melted and the bread is toasty. Slice in half and serve hot.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 13 grams, Carbohydrate 41 grams, Fat 21 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 636 milligrams, Sugar 6 grams, TransFat 0 grams
FRIED ARTICHOKE SANDWICH
The battered and fried artichokes in this vegan sandwich recipe have a satisfying crunch and a kind of buttery and tangy bite to them that you're going to love.
Provided by Lauren Toyota
Categories Sandwich Vegetarian Vegan Artichoke Spring Summer Lunch Dinner Deep-Fry Fry Pickles Soy Free Tree Nut Free
Yield 4 sandwiches
Number Of Ingredients 18
Steps:
- To make the cabbage slaw, combine the purple cabbage with 1 tablespoon of the jalapeño ranch and all the lime juice in a mixing bowl. Set aside in the fridge while you prepare the fried artichokes.
- To make the fried artichokes, in a deep fryer or in a large heavy- bottom pot with a thermometer attached heat the fryer oil to 360°F. If using a pot, it should be around a third full of oil. Set aside a large baking sheet with a wire rack on top to place the fried artichokes on. Do not rest them on paper towels as they will become soggy.
- Drain the artichoke hearts from the can or jar and cut them in half if they're whole. Gently squeeze out any excess water from the artichoke pieces by patting between paper towels or with a clean tea towel so that the artichokes aren't super wet.
- To a large mixing bowl, add ½ cup of the gluten-free flour. In another large mixing bowl, whisk together the remaining ¾ cup of the flour, the cornstarch, sea salt, black pepper, smoked paprika, garlic powder, and cayenne.
- Once the oil is to temperature, add 1 cup of the club soda to the flour mixture to start and gently whisk until combined. Add more club soda as needed to ensure the batter is loose enough to dip and dredge the artichokes but thick enough that it sticks and doesn't run right off too much. (The amount of liquid varies, as I find gluten-free flours to have varying hydration levels.) Use one hand to coat 4 or 5 artichoke halves in the flour dredge and then coat one piece at a time in the liquid batter. Lift each piece from the batter and let the excess drip off. Quickly place the battered artichokes directly in the hot oil and fry the first batch for 4 to 6 minutes, until crispy and golden brown.
- Use a slotted spoon or a pair of tongs to place the artichokes onto the wire rack, and continue frying in batches.
- To make the sandwiches, lightly toast the buns. Spread the remain- ing jalapeño ranch on the inside of the top and bottom buns. Add the purple cabbage slaw to the bottom bun and top with pickles, 4 or 5 fried artichoke pieces, and the top bun.
ARTICHOKE TEA SANDWICHES
These tea sandwiches are extremely flavorful with a little kick to them! I like them so much that I make a batch and just make regular sandwiches for lunch. The spread can keep for several days in the fridge. This recipe came from my Saveur Magazine.
Provided by Grace Lynn
Categories Lunch/Snacks
Time 30m
Yield 20 sandwiches, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper.
- Divide mixture evenly among 10 slices of bread, top each with remaining bread slices and cut off crusts with a serrated edge knife. Cut each sandwich diagonally to create two triangles.
- Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.
Nutrition Facts : Calories 290.9, Fat 11.6, SaturatedFat 1.8, Cholesterol 7.6, Sodium 812.7, Carbohydrate 42, Fiber 5.6, Sugar 5.2, Protein 7
KILLER ARTICHOKES
These flavorful artichokes with their butter, garlic and shallot taste are sure to please any artichoke fan. I especially like the smokey flavor the grill adds.
Provided by Ninacooks
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for low heat.
- Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water, and season with salt and pepper. Throw in half of the garlic, and half of the shallot. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
- Melt the butter in a small pan over medium heat, and stir in the remaining garlic and shallot. Cook just until fragrant, then remove from the heat.
- Place the artichoke halves onto the preheated grill. Brush some of the melted butter onto them. Cook for 5 to 10 minutes, brushing with butter occasionally, until lightly toasted. Serve with remaining butter as a dipping sauce.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 11.5 g, Cholesterol 61 mg, Fat 23.2 g, Fiber 4.6 g, Protein 3.4 g, SaturatedFat 14.6 g, Sodium 822.9 mg, Sugar 1.2 g
BAKED SPINACH AND ARTICHOKE TOASTS
We're taking this very popular, hot baked dip and making it even more user-friendly by spreading it on perfect toast ahead of time-which not only makes the experience more special and luxurious, but the individual portions allow you to enjoy that beautifully browned crust in every bite.
Provided by Chef John
Time 1h15m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or a silicone baking mat (such as Silpat®).
- Cut bread into 1/2-inch slices. Transfer onto the prepared sheet and brush very generously with melted butter until well soaked.
- Bake in the preheated oven until light golden brown, about 30 minutes. Remove from the oven and let cool before topping. Increase the oven temperature to 450 degrees F (230 degrees C).
- Add cream cheese, Gruyere, provolone, 1/4 cup Parmigiano-Reggiano, garlic, green onion, pepper, salt, cayenne, nutmeg, spinach, and artichokes to a mixing bowl and mix until thoroughly combined.
- Use a spoon to top each piece of toast with at least a 1/2-inch thick layer of the cheese, artichoke, and spinach mixture. Grate some extra Parmigiano-Reggiano on top of each toast if desired.
- Bake in the preheated oven until the tops and bottoms are nicely browned, about 25 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 17.3 g, Cholesterol 28 mg, Fat 10.7 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6 g, Sodium 393.4 mg, Sugar 0.9 g
More about "toasted artichoke sandwiches recipes"
10 BEST ARTICHOKE HEART SANDWICH RECIPES - YUMMLY
From yummly.com
TOASTED ARTICHOKE SANDWICH (SIMILIAR TO PENN STATIONS) …
From recipes.sparkpeople.com
Servings 1Calories 331 per serving
SPINACH ARTICHOKE GRILLED CHEESE SANDWICH - COOKING CLASSY
From cookingclassy.com
10 BEST CHICKEN ARTICHOKE SANDWICH RECIPES - YUMMLY
From yummly.com
GRILLED ARTICHOKE SUBS | GRILLED ARTICHOKE, ARTICHOKE SANDWICH …
From pinterest.ca
ARTICHOKE AND ROASTED PEPPER GRILLED CHEESE RECIPE
From artscrackers.com
TOASTED ITALIAN SANDWICH - FOOD FUN FRIDAY - MESS FOR LESS
From messforless.net
TOASTED ARTICHOKE SANDWICHES | RECIPE | SANDWICHES, SIMPLE …
From pinterest.com
SPINACH-ARTICHOKE SANDWICH RECIPE | TASTING TABLE
From tastingtable.com
FRIED ARTICHOKE SANDWICH WITH JALAPENO RANCH - CTV
From more.ctv.ca
GRILLED SPINACH AND ARTICHOKE DIP SANDWICH | EMERILS.COM
From emerils.com
TOASTED CIABATTA SANDWICH WITH BACON AND ARTICHOKES - SCRUMMY …
From scrummylane.com
THE BEST VEGETARIAN SANDWICH HAS FRIED MARINATED …
From epicurious.com
GRILLED SPINACH ARTICHOKE SANDWICHES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
GRILLED ARTICHOKE SUN-DRIED TOMATO SANDWICH - LACTO OVO …
From fooddiez.com
15 OPEN-FACED SANDWICH RECIPES TO TRY - PUREWOW
From purewow.com
28 BEST GRILLED CHEESE SANDWICH RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHEESY ARTICHOKE OPEN-FACED SANDWICH - VILLAGE HEARTH BREADS
From countryhearthbreads.com
GRILLED ARTICHOKE SUB | RECIPE | GRILLED ARTICHOKE, FOOD NETWORK ...
From pinterest.ca
TOASTED ARTICHOKE SANDWICHES RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED ARTICHOKE AND CHEESE PANINI - SARDO FOODS
From sardofoods.ca
SPINACH AND ARTICHOKE GRILLED CHEESE SANDWICHES - FOOD …
From fooddolls.com
ARTICHOKE AND CHICKEN SALAD SANDWICHES RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH AND ARTICHOKE GRILLED CHEESE SANDWICHES RECIPE
From seriouseats.com
SPINACH ARTICHOKE TEA SANDWICHES WITH LEMON - PINCH ME, I'M …
From pinchmeimeating.com
DIP RECIPES: TOASTED ARTICHOKE SANDWICHES
From freediprecipes.blogspot.com
SPINACH ARTICHOKE GRILLED CHEESE SANDWICH - FOR THE LOVE OF FOOD
From 4theloveoffoodblog.com
GRILLED CAMEMBERT, ARTICHOKE AND BASIL PESTO CIABATTA SANDWICHES
From taste.co.za
TOASTED ARTICHOKE SANDWICHES | RECIPE | FRESH VEGGIE RECIPES ...
From pinterest.com
TOASTED ARTICHOKE SANDWICHES
From tpkscuisine.blogspot.com
SPINACH AND ARTICHOKE GRILLED CHEESE | THE COZY APRON
From thecozyapron.com
COLD ARTICHOKE TEA SANDWICHES RECIPE - LOS ANGELES TIMES
From latimes.com
TOASTED ARTICHOKE SANDWICHES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
GRILLED ARTICHOKE SANDWICH - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
You'll also love