Spinach and Artichoke Melts
A delicious open-faced sandwich featuring a creamy spinach and artichoke spread topped with melted provolone cheese. This hot sandwich combines the classic flavors of spinach-artichoke dip with toasted sourdough bread for a satisfying meal.
Ingredients
- •½ tsp kosher salt
- •10 oz baby spinach
- •1 can artichoke hearts
- •1 clove garlic
- •2 oz Parmesan
- •2 Tbsp mayonnaise
- •½ lemon lemon juice
- •2 dash hot sauce
- •to taste black pepper
- •2 oz cream cheese
- •4 slices country-style bread
- •to taste extra-virgin olive oil
- •6 slices provolone cheese
Cooking Instructions
- 1.
Heat broiler. Bring 1/2 cup water and a large pinch of salt to a simmer in a large skillet with straight sides over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
5 min
- 2.
Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and 1/2 tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.
5 min
- 3.
Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don't burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.
4 min
- 4.
Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don't want the toasts to burn).
2 min