Quick & Easy Artichoke Sandwich
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Chef Missy Robbins, a personal hero of mine and a beloved Brooklyn chef, opened a small specialty ingredient and pasta shop last year just down the street from her famed Italian restaurant, Misi in Williamsburg. With only a few seats and a limited menu, she focuses on simple dishes executed exceptionally well. When I stopped in with friends, a grilled simple artichoke sandwich immediately caught my attention, and I couldn’t wait to recreate it at home.
She piles tender grilled baby artichokes – one of my favorite spring ingredients – onto a sesame roll with hot cherry peppers, provolone, and mayo, creating a simple yet flavor-packed bite. This is my take on the sandwich made using jarred grilled, marinated artichokes for a quick and easy lunch or dinner when it is paired with a simple green salad. For another fresh vegetarian sandwich sandwich check out this heirloom tomato and mozzarella caprese sandwich recipe and this crispy mushroom po’ boy.
Key Ingredients in This Recipe
- Artichokes – Using jarred, marinated grilled artichoke hearts cuts down on the prep work for this sandwich. The grill marks give it a more complex and slightly smoky flavor.
- Provolone – Provolone is a semi-soft Italian cheese with a mild flavor and smooth, creamy texture – similar to low-moisture mozzarella.
- Peppadew peppers – These are small, sweet, and mildly spicy peppers, often bright red in color. They are a variety of pickled, sweet peppers known for their unique balance of sweetness and mild heat.
- Mayonnaise – While any mayo keeps the sandwich from being too dry, I recommend making your own homemade mayonnaise.
- Roll – I use Tuscan garlic rolls for their soft, fluffy inside infused with rich garlic flavor but another deli roll or focaccia bread can be used.
How to Make Artichoke Sandwiches
Heat oven to broil. Add the rolls, cut-side up on a baking sheet. Toast the rolls until golden brown, about 1 minute.
Spread mayo on the bottom half of the sandwiches. Pile the artichokes on top, then top with a slice of provolone cheese. Next, add the peppers and close the sandwich.
Cut in half and serve immediately.
Swaps and substitutions
- While I like serving this sandwich as a vegetarian option, try adding some slices of salami for a more hearty take.
- The Tuscan garlic roll can be swapped for a classic deli roll, kaiser roll, focaccia bread or another sandwich roll.
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FAQ – Frequently Asked Questions
Yes! While this recipe uses Tuscan garlic rolls, you can easily swap them for ciabatta, focaccia, sesame buns, or a hearty sourdough. Just choose a sturdy bread to hold the moist fillings.
The recipe calls for jarred grilled marinated artichoke hearts – perfect for convenience and flavor. Grilled adds a nice flavor though you can also use regular canned or even fresh artichokes if you’re comfortable prepping them beforehand.
Yes! You can substitute mild jarred cherry peppers or roasted red peppers, depending on your preferred level of heat and flavor.
Yes! Try including grilled vegetables (like zucchini or mushrooms), fresh spinach, pesto, or deli meats (like Capocollo, sopressata or prosciutto) for added flavor and substance.
Other Recipes to Try
If you enjoy this artichoke sandwich, give these simple sandwich recipes a try and follow me on Instagram:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Artichoke Sandwich
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Ingredients:
- 2 Tuscan garlic rolls, halved lengthwise (or another deli-roll)
- 2 tablespoons mayonnaise
- 1 (14.5-ounce) jar grilled artichoke hearts
- 2 slices deli-slice Provolone cheese
- ½ cup Peppadew peppers finely chopped
Instructions:
- Heat oven to broil. Add the rolls, cut-side up on a baking sheet. Toast the rolls until golden brown, about 1 minute.
- Spread mayo on the bottom half of the sandwiches. Pile the artichokes on top, then top with a slice of provolone cheese. Next, add the peppers and close the sandwich.
- Cut in half and serve immediately.
Notes:
Nutrition:
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We made these sandwiches as a meatless Monday dinner with pasta salad on the side. . I loved the combination of the peppers and artichokes. It was so simple to put together, making it the perfect work night meal.
So glad you found it simple and delicious!
Had this recipe for dinner – quick, easy and delicious!