Open-Face Artichoke and Spinach Sandwich

This is your favorite party dip, scooped onto thick sourdough and served open face for dinner. My kids are in that phase that they don't eat anything green except for broccoli, green peas, and edamame. It's okay, I can live with that (for now), but I sure hope they change their mind because this will be making its way back on my menu board in a few weeks.

Ingredients

1 bag baby spinach (10 oz, or buy the frozen block, thaw, and squeeze out the juice)

1 14-ounce can artichoke hearts

1 garlic clove, minced

1/2 cup grated Parmesan

2 tablespoons mayonnaise

Juice from half a lemon

Hot sauce

Kosher salt and pepper

2-4 ounces cream cheese

Thick slices of sourdough bread

Provolone or mozzarella



If the thick bread slices will fit in your toaster, this is my preferred way to toast both sides of the bread. If not, place the slices under your broiler to toast and then flip to toast the other side.


If you are working with fresh spinach, wilt it over the stove in a deep pan with a splash of water and top with your lid. The steam should wilt the spinach in just a few minutes. Purchasing the frozen brick is pretty easy too, simply defrost the frozen spinach in the microwave. Whichever method you use, wrap the wilted spinach in paper towels and squeeze most of the liquid out.


Drain the artichoke hearts and squeeze the liquid out of these too. Coarsely chop both the artichoke and the spinach, then add to a large mixing bowl.


Add the garlic, Parmesan, mayo, lemon juice, a few dashes of your favorite hot sauce, and 1/2 teaspoon of salt along with a pinch of pepper. Mix well.


Next, we gently fold in the cream cheese. I use my fingers to pinch off marble size pieces of cream cheese to add to the mix. Taste and add more seasoning, lemon, or hot sauce.


Arrange the toasted bread on top of a foil-lined baking sheet. Spoon the spinach mixture on top and press it to the edges of the bread to cover, so the bread does not burn. Place provolone slices or shredded mozzarella on top of the spinach mixture.


Broil until the cheese has melted and begins to brown in spots. Don't walk away, this takes less than 2 minutes.


I recommend serving this open-face sandwich with a bright salad that has an acidic vinaigrette. Next, you are going to ask me for my favorite salad dressing. I got you! Here are some of my favorites: Shallot Vinaigrette, Tofu Caesar Dressing, Mason Jar Vinaigrette.

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© 2018 by Mandy Begley | Leander, Texas

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