← Back to Recipes
✏️ Edit Recipe
Basic Information
Recipe Title *
Description
The beloved dip gets turned into crispy, cheesy sandwiches that make eating your greens look really, really good. By Jenna Helwig Published on November 1, 2024
Brief description of the recipe
Cooking Information
Prep Time (minutes)
Cook Time (minutes)
Servings
Difficulty
-- Select --
Easy
Medium
Hard
Category *
-- Select --
Breakfast
Lunch
Dinner
Desserts
Appetizers
Sauces
Type
-- Select --
Pork
Chicken
Fish
Bread
Beef
Vegetable
Fruit
Drinks
Ingredients *
Ingredients
1/2 cup packed thawed frozen spinach (from a 10-oz. pkg.) 4 oz. fontina cheese, shredded (about 1 cup) 4 oz. cream cheese, softened 3 Tbsp. (about ¾ oz.) grated Parmesan cheese 1/4 cup drained chopped artichoke heart quarters (from an 8.5-oz. can) 1 tsp. garlic powder 1 tsp. dried Italian seasoning 1/4 tsp. kosher salt 6 Tbsp. mayonnaise, divided 8 1/2-in.-thick slices Italian bread
Enter each ingredient on a new line (e.g., "2 cups flour" or "1 tbsp salt")
Instructions *
Cooking Instructions
Drain spinach, squeezing out as much liquid as possible. Place spinach in a large bowl. Stir in fontina, cream cheese, Parmesan, artichokes, garlic powder, Italian seasoning, salt, and 3 tablespoons mayonnaise until well combined. Assemble sandwiches: Spread remaining 3 tablespoons mayonnaise over 1 side of each bread slice. Place 4 bread slices, mayonnaise side down, on a cutting board. Spread spinach mixture on top. Cover with remaining 4 bread slices, mayonnaise side up. Cook sandwiches: Heat a large nonstick skillet over medium. Add 2 sandwiches; cook, occasionally pressing down with a spatula, until golden brown, 2 to 3 minutes per side. (Adjust heat as needed to prevent overbrowning.) Transfer sandwiches to cutting board; cover loosely with foil to keep warm. Wipe skillet clean and cook remaining 2 sandwiches.
Enter step-by-step instructions, each on a new line
Additional Notes
Notes & Tips
Make Ahead: The spinach mixture can be prepared a day ahead of time and refrigerated in an airtight container until ready to use. Let it come back to room temperature for a half hour before using.
Optional notes like substitutions, storage tips, etc.
Cancel
💾 Update Recipe