Spinach Artichoke Chicken Sandwich

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This spinach artichoke chicken sandwich features tender shredded chicken, creamy homemade spinach artichoke spread, and juicy tomato slices sandwiched between soft ciabatta bread.

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 448kcal

Ingredients

1 tablespoon unsalted butter
1 jar (8 oz) artichoke hearts, roughly chopped
2 cups firmly-packed baby spinach
2 medium cloves garlic, minced
4 oz cream cheese, softened
2 tablespoons minced fresh dill
1 tablespoon lemon juice
Salt and pepper to taste
1 medium loaf ciabatta or Italian bread, halved width-wise and toasted
6 romaine lettuce leaves
2 cups shredded cooked chicken
2 medium tomatoes, thinly sliced and salted

Instructions

In a medium skillet over medium-high heat, melt butter and swirl pan. Add artichoke hearts and spinach and saute, stirring occasionally until spinach is wilted. Add garlic and let cook 1 additional minute.
Combine sautéed spinach artichoke mixture in a large bowl with cream cheese, dill, and lemon juice until evenly combined. Season with salt and pepper to taste.
Arrange romaine lettuce leaves on bottom half of toasted bread and spoon spinach artichoke mixture evenly on top. Top with shredded chicken and tomato slices.
Place other bread half on top and use a sharp knife to cut bread into 4 equal sandwiches. Serve sandwiches immediately and enjoy!

Notes

Storing Instructions

Sandwich is best if served immediately after assembly.

Nutrition