Indulge in a delightful twist on a classic favourite with this Artichoke Parm Sandwich. This vegetarian delight features tender, marinated artichokes breaded and baked to crispy perfection, then layered with marinara sauce, mozzarella, and Parmesan cheese. The result is a hearty and flavorful sandwich that’s perfect for a quick weeknight dinner or a satisfying lunch. The combination of tangy artichokes with rich marinara and melted cheese makes each bite irresistible.
About Artichoke Parm Sandwich
Crafted for convenience and taste, this sandwich brings together simple ingredients that pack a punch of flavour. Whether you’re a seasoned cook or a beginner, this recipe is straightforward to follow, ensuring a delicious outcome every time. Serve it with a side salad or some crispy fries, and you’ve got a meal that’s both comforting and exciting.
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Quick Artichoke Parm Sandwich Recipe
4
servings10
minutes20
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minutesIngredients:
1 can (14 oz) of artichoke hearts, drained and halved
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 eggs, beaten
1 cup marinara sauce
1 cup shredded mozzarella cheese
4 sandwich rolls or ciabatta buns
2 tbsp olive oil
Fresh basil leaves (optional, for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Breading: In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper. In another bowl, beat the eggs.
- Bread the Artichokes: Dip each artichoke half into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere. Place the breaded artichokes on the prepared baking sheet.
- Bake: Drizzle the breaded artichokes with olive oil and bake for 15-20 minutes or until golden brown and crispy.
- Assemble the Sandwiches: While the artichokes are baking, warm the marinara sauce in a small saucepan over medium heat. Once the artichokes are done, remove them from the oven. Slice the sandwich rolls and place them on another baking sheet. Spoon marinara sauce over the bottom halves of the rolls, then top with baked artichokes. Sprinkle with mozzarella cheese.
- Broil: Place the sandwiches under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven, top with fresh basil leaves if desired, and close the sandwiches with the top halves of the rolls. Serve hot.
Notes
- Enjoy this delicious and easy Artichoke Parm Sandwich recipe for a satisfying meal that brings a taste of Italy to your kitchen!
Ideas for Serving
- Serve with a fresh green salad dressed with a light vinaigrette.
- Pair with a side of sweet potato fries or regular fries for a more indulgent meal.
- Offer a bowl of soup, such as tomato basil or minestrone, for a comforting combination.
Nutritional Information (per serving)
- Calories: 400
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 100mg
- Sodium: 950mg
- Total Carbohydrates: 44g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 18g
History
The concept of breading and baking vegetables like artichokes takes inspiration from traditional Italian cooking, particularly the beloved eggplant Parmesan. This sandwich adapts the classic flavours of Parmigiana dishes into a convenient and portable form, perfect for modern lifestyles while retaining the essence of Italian comfort food.
FAQs
Q: Can I use fresh artichokes instead of canned?
A: Yes, fresh artichokes can be used. However, they require more preparation, including trimming, boiling, and marinating to achieve the same tenderness as canned artichokes.
Q: Can I make this sandwich vegan?
A: Absolutely! Substitute the eggs with plant-based milk or aquafaba (chickpea water) for breading, and use vegan mozzarella and Parmesan cheese.
Q: How do I store leftovers?
A: Store leftover baked artichokes and sauce separately in airtight containers in the refrigerator for up to 3 days. Assemble the sandwich fresh when ready to eat, and reheat the components as needed.
