Creamy open artichoke sandwich is my fast lunch fix – marinated artichoke hearts folded into softened cream cheese with red onion and a flick of red pepper flakes on toasted rye.
Looking for a lunch that feels a little bit fancy but comes together in a flash? Meet your new favorite midday meal: the Creamy Open Artichoke Sandwich. This recipe transforms simple ingredients into a warm, tangy, and utterly satisfying toast. It’s like your favorite spinach and artichoke dip decided to become a sophisticated sandwich. Perfect for a quick solo lunch or an easy meal for two, these toasts are guaranteed to brighten your day.
Ingredients
• 1⁄2 recipe Marinated Artichoke Hearts (including the tomatoes)
• 1⁄4 cup / 57g (2.01 oz) plain cream cheese, softened
• 1 tbsp / 15g (0.53 oz) finely chopped red onion
• 1⁄4 tsp (20 ml) red pepper flakes, or to taste
• 4 slices crusty rye bread
Instructions
1. In a small bowl, combine the chopped Marinated Artichoke Hearts and their accompanying tomato slices with the softened cream cheese, chopped red onion, and red pepper flakes.
2. Transfer the mixture to a food processor or blender. Pulse a few times until the spread is mostly smooth but still retains some chunky texture for interest.
3. Generously spread approximately 2 heaping tablespoons of the artichoke mixture onto each slice of rye bread, covering it from edge to edge.
4. Place the slices on a baking sheet and broil for 3–5 minutes. Keep a close eye on them, as broilers work quickly! You’re looking for the spread to be heated through and lightly golden on top.
5. Serve immediately while warm. Store any leftover spread in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Per 1 sandwich
• Calories: 283
• Fat: 12g
• Carbohydrates: 36g
• Protein: 8.5g
• Fiber: 6g
• Sugar: 3g
• Sodium: 537mg
Pro Tips
• For an extra-crispy base, lightly toast the rye bread before adding the artichoke spread.
• Feel free to fold in a tablespoon of grated Parmesan or a sprinkle of fresh dill for another layer of flavor.
• The artichoke spread can be made up to 3 days in advance and stored in the refrigerator, making assembly even quicker.
• Don’t over-blend the spread! A little bit of texture from the artichoke and onion makes the final toast much more interesting.
FAQ
Q: Can I make this artichoke sandwich vegan
A: Absolutely! To make this recipe vegan, simply substitute the regular cream cheese with your favorite dairy-free cream cheese alternative. Most grocery stores carry excellent options made from almonds, cashews, or soy. The rest of the ingredients are already plant-based.
Q: How can I add more protein to this vegetarian sandwich
A: For a simple protein boost, you can fold in 1/4 cup (960 ml) of mashed chickpeas or white beans into the artichoke mixture before spreading it on the bread. Adding a tablespoon of nutritional yeast will also contribute a small amount of protein and a delicious cheesy flavor.
Q: Can I prepare the artichoke spread ahead of time
A: Yes, this spread is perfect for meal prep. You can make the artichoke and cream cheese mixture up to 3 days in advance. Store it in an airtight container in the refrigerator. When you’re ready for a quick lunch, just spread it on the bread and broil.
Q: What can I use instead of marinated artichoke hearts
A: If you don’t have marinated artichoke hearts, you can use a can of regular artichoke hearts packed in water or brine. Be sure to drain them thoroughly and pat them dry. To add back some of the tangy flavor, mix in a teaspoon of olive oil, a squeeze of lemon juice, and a pinch of dried oregano.
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Creamy Open Artichoke Sandwich
Ingredients
Method
- In a small bowl, combine the chopped Marinated Artichoke Hearts and their accompanying tomato slices with the softened cream cheese, chopped red onion, and red pepper flakes.
- Transfer the mixture to a food processor or blender. Pulse a few times until the spread is mostly smooth but still retains some chunky texture for interest.
- Generously spread approximately 2 heaping tablespoons of the artichoke mixture onto each slice of rye bread, covering it from edge to edge.
- Place the slices on a baking sheet and broil for 3–5 minutes.
- Keep a close eye on them, as broilers work quickly! You're looking for the spread to be heated through and lightly golden on top.
- Serve immediately while warm. Store any leftover spread in an airtight container in the refrigerator for up to 3 days.
- Don't over-blend the spread! A little bit of texture from the artichoke and onion makes the final toast much more interesting.
