There's nothing better than a nice hearty chicken salad sandwich for lunch. It's easy to make, travels well, and can be easily customized to your liking. With a seemingly endless amount of flavor twists and ingredient combinations, this is definitely a newer take on chicken salad than I've seen before...but it's oh-so-delicious.
A word of warning to those watching their sodium levels: this stuff might be a little too salty for you. The combination of briny artichokes and faux meats (which usually are heavy on the sodium themselves) make this a meal you may not want to eat ALL the time, but it's great for a random lunchtime indulgence. (Rinsing the artichokes after draining them may reduce some of the salt.)
However, the rest of the ingredients make for a stellar, truly gourmet-tasting sandwich (of which your non-vegan friends will surely be jealous!). Fresh garlic and peppery arugula cut through the saltiness with spicy pungence, and woodsy aromatic rosemary give the salad a rustic feel (fresh basil or sage would also be great here).
You don't have to use sourdough for the bread choice, but it does add some extra tanginess if you really want to wake up your palate. Just make sure whatever bread you use is toasted: you want to add some nice crunch to the creamy salad mixture. Try a freshly baked herb bread, French bread, or even a tortilla. The possibilities are endless!
Artichoke-Bacon Chicken Salad Sandwiches
(adapted from Cooking Light, August 2007)