• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ten Pound Cake Company

  • Home
  • Recipes
    • Appetizers
    • Breakfast
    • Sauces & Condiments
    • Pasta
    • Desserts
    • Cheesecakes
    • Soup
    • Vegetables
    • Baking
    • Main Course
    • Salad
    • Sandwiches
  • About
  • Contact
  • Search
  • Search

Home » Featured

Chicken and Artichoke Spread Sandwich

December 29, 2020 by Julie Leave a Comment

Share this Recipe
Jump to Recipe Print Recipe

Jump to RecipePrint Recipe

Tired of the brown bag lunch?  Indulge in a chicken and artichoke spread sandwich to get rid of the lunch doldrums!

A black plate with a chicken sandwich cut in half with a side of roasted potatoes.

There is something undeniable about the appeal of a warm and toasty sandwich.  The idea of multiple ingredients stacked in a Dagwood-style feast can start some serious hankerings.  I mean, Dagwood always had a sated grin on his face when he finished eating his masterpiece.  Whether it is a hoagie, a club, an open-faced, or a submarine, a good sandwich can satisfy a lot of cravings.

A good sandwich is the sum of its parts

A satisfying sandwich has many layers of flavor, an assortment of ingredients, and contrasting textures.  Combine a crispy bread and a creamy condiment with a funky cheese and spicy deli meat and you have a meal to savor.

 sandwich ingredients in bowls

Change up your usual mayo with artichoke spread

This grilled chicken sandwich is not some ho-hum filling between two slices of bread with bland mayonnaise.  Borrowing from artichoke dip, cream cheese, mayonnaise, and sour cream are combined with some big punches of flavor.  Add as much or little as you like of cayenne pepper, anchovy paste, or lemon juice.  All of sudden your sandwich has personality, flavor, maybe even verve.

cutting board with slices of grilled chicken, artichoke dip, and bread

Make it special

Many times, I look for what special bits I have tucked away in my refrigerator.  I don't throw anything away.  Caramelized onions add a luxurious touch.  If you aren't like me, a food hoarder, take the time to make some.  They are worth the effort.

I have made this sandwich with thin slices of celery added to the dip for crunch.  But I have been out of celery and didn't feel like making the trip to the grocery store to purchase more.  No matter, the sandwich is still tasty.  It's your call if you want to add it.

To me, no sandwich is complete without cheese.  I know there are people out there who do not like cheese.  I just can't understand how someone doesn't like cheese.  The funkier the better!  But you add whatever type you like or have on hand.

Place both halves of the sandwich under a broiler to brown and melt the cheese.  The last touch is lettuce.  Lettuce always seems to me like the added step to show you care about your sandwich.  So easy to omit, but worth adding.

Warm and Toasty

grilled chicken sandwich on cutting board with browned and melted cheese

When you are in the mood for a break in your lunch routine, try a grilled chicken and artichoke spread sandwich.  Sit back and savor, you will satisfy all your sandwich hankerings.

open-faced chicken sandwich on a piece of brown parchment paper.

Grilled Chicken and Artichoke Spread Sandwich

Course: Sandwich
Cuisine: Compliments many cuisines
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 468kcal
Author: Julie
A combination of grilled chicken and artichoke spread for a full-flavored sandwich
Print Recipe

Equipment

  • grill or grill pan

Ingredients

Marinade

  • 3 boneless, skinless chicken breasts
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Caramelized onion

  • 1 cup yellow onion thinly sliced
  • 1 ½ tablespoon olive oil
  • 1 cup water

Artichoke spread

  • 1 ounce cream cheese room temperature
  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • ½ teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 1 ½ tablespoon chives minced
  • ½ teaspoon anchovy paste optional
  • pinch ground red pepper
  • salt and pepper to taste
  • 6.25 ounce marinated artichoke heart quarters one jar
  • ½ cup celery thinly sliced, optional

Sandwich components

  • 6 red lettuce leaves
  • 4 slices Asiago cheese
  • 4 sandwich rolls

Instructions

Marinate chicken

  • Combine the balsamic vinegar and the olive oil with salt and pepper in a zip lock bag or a shallow bowl. Add the chicken and allow to marinate for 30 minutes.

Caramelize onions

  • Add the olive oil and onions to a small saute pan over medium-high heat. Season with salt and pepper.
  • Continually toss the onions in the pan as they start to brown. If they start to burn, turn down the heat. This is a gradual process.
  • You will see a residue better known as fond start to accumulate on the bottom of the pan. Add ¼ cup of water to the pan and stir to incorporate the fond. As the water evaporates and the fond accumulates again, add another ¼ cup of water. Repeat this process two more times until you have used up the cup of water. The onions should be nicely caramelized.

Artichoke spread

  • Combine the cream cheese, sour cream, and mayonnaise in a small bowl. Add the lemon juice, garlic, anchovy paste, and red pepper. Heat in the microwave for 15-20 seconds. This is to get rid of the raw garlic taste. Cut the artichoke hearts into slices and add to the dip. If you want the sliced celery, add it now. Adjust seasoning.

Grill the chicken

  • Heat the grill or pan and coat with cooking spray. If you are using a grill, you may have some flare up when you add the chicken because of the olive oil. Once the chicken is cooked through, let it cool for about 5 minutes. Cut across the grain into ¼-inch slices.

Assemble the sandwich

  • Have a broiler heating to toast the sandwich. Open the roll. On the bottom half, lay the chicken slices first. Spread the caramelized onions first. Next, add the artichoke spread across the full length of the sandwich. Lastly, sprinkle the cheese on top. Place both the top and the bottom of the sandwich under the broiler to toast the bread and melt the cheese. Add the lettuce. Enjoy!

Nutrition

Calories: 468kcal | Carbohydrates: 37g | Protein: 26g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 670mg | Potassium: 533mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2174IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 3mg
Please follow and like us:
error
fb-share-icon
fb-share-icon
Share this Recipe

More Featured

  • A low white bowl filled with Easy Garlic Lemon Shrimp Pasta on a bright green napkin with a fork on the side.
    Easy Garlic Lemon Shrimp Pasta
  • An open-faced chicken salad sandwich on a dark green plate.
    Chicken Salad Sandwich Recipe
  • Two blue bowls filled with Chicken Wild Rice Soup next to a red stock pot.
    Chicken Wild Rice Soup
  • A round metal cooking rack filled with a pile of breakfast cookies with bananas and a glass of milk behind.
    Breakfast Cookies Recipe

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

So What’s With the Name?

So What’s With the Name? Why would anyone want a ten-pound cake?   Siblings can be wonderful but growing up with 1 older brother and 3 younger sisters provided many opportunities for ...

Read More

Follow Us

Subscribe to our Newsletter

    Browse by Category

    Recent Recipes

    • Easy Garlic Lemon Shrimp Pasta March 21, 2023
    • Chicken Salad Sandwich Recipe March 14, 2023
    • Chicken Wild Rice Soup March 7, 2023
    • Breakfast Cookies Recipe February 28, 2023
    • Sheet Pan Pork Tenderloin February 21, 2023

    Footer

    Copyright © 2023 Ten Pound Cake on the Foodie Pro Theme