Tired of the brown bag lunch? Indulge in a chicken and artichoke spread sandwich to get rid of the lunch doldrums!
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.
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.
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
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.
Grilled Chicken and Artichoke Spread Sandwich
- grill or grill pan
- 3 boneless, skinless chicken breasts
- 2 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup yellow onion thinly sliced
- 1 ½ tablespoon olive oil
- 1 cup water
- 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
- 6 red lettuce leaves
- 4 slices Asiago cheese
- 4 sandwich rolls
- 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.
- 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.
- 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!