Artichoke salad sandwich

Artichoke Salad Sandwiches
3 weight watchers points per sandwich
Serves 5 people makes five sandwiches

Ingredients

Canned artichoke hearts, drained
2 can(s) drained, Packaged in brine, not marinated
0 personal points
Hellman’s Light Mayonnaise
1⁄4cup(s)
6 personal points
Plochman’s Premium Mustard, Mild Yellow
1tsp
0 personal points
Red onion
1⁄2small, Finely diced
0 personal points
Celery
2medium stalk(s), Finely diced
0 personal points
Vlasic Kosher dill pickle spears
2pickle(s), Finely diced
0 personal points
Cherry tomatoes
8medium, Quartered
0 personal points
Black pepper
1⁄4tsp
0 personal points
Kosher salt
1⁄8tsp, If desired
0 personal points
Village Hearth Light 12 grain bread
10slice(s), Toasted
10 personal points
Green Giant Fresh Green leaf lettuce
5leaf/leaves
0 personal points

Instructions

Drain cans of artichoke well. Use hands to squeeze out the majority of the liquid/brine and place into a food processor. Pulse 8-10 times until the artichokes look roughly shredded (tuna consistency). Do not over-blend.

I’m a medium bowl, add shredded artichokes, mayo, mustard, diced onion, diced celery, diced pickle, tomatoes and black pepper. Mix with a spoon until throughly combined.
Lightly toast bread. For each sandwich, lay a large lettuce leaf on the bottom slice of bread and top with a generous layer of artichoke “tuna” salad. Top with other slice of bread.