Spinach Artichoke Melt

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Ingredients:

  • 1 clove garlic, peeled

  • 2 tablespoons diced shallots

  • ½ teaspoon salt

  • 4 ounces cream cheese

  • 7 ounces (3/4 cup) quartered artichoke hearts, drained

  • ½ cup Parmesan cheese, grated

  • 10 ounces frozen chopped spinach, thawed and squeezed dry

  • 1 cup (4 ounces) Fontina cheese, shredded

  • 8 slices soft sourdough bread
4 tablespoons butter, softened

Directions:

  1. Add garlic and shallots to food processor with salt. When garlic is finely chopped, add cream cheese and process until well blended.
  2. Add artichokes and pulse until incorporated, scraping down the sides of the bowl as needed. Remove the artichoke mixture from the food processor and place in a medium bowl. Stir in Parmesan and spinach.
  3. Heat a skillet or sauté pan over medium heat.Spread each slice of bread with approximately 1/2 tablespoon butter.
  4. Spread the unbuttered sides of four slices of bread with a generous amount of the spinach artichoke mixture and top each with about 1 ounce of grated Fontina. Top with remaining bread slices, buttered side up.
  5. Transfer sandwiches to the hot skillet. Grill until bread is golden and cheese is melted, turning once during grilling.

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