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Spinach and Artichoke Sandwich
This epic spinach and artichoke sandwich is made with everyone's favorite dip! A cheesy and easy recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
Calories:
323 kcal
Course:
Lunch
Cuisine:
American
Ingredients
For the artichoke dip:
- 1 tablespoon butter or olive oil
- 1 clove garlic finely chopped or grated
- 1 tablespoon flour
- ½ cup milk low fat
- 2 tablespoons cream cheese softened
- ½ cup Monterey jack cheese shredded
- ½ cup Asiago cheese or parmesan, grated
- ½ cup Greek yogurt or sour cream
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon black pepper
- 3 spinach chopped, large handfuls, fresh
- 6-8 oz marinated artichokes drained and chopped, jar or can
For the sandwich:
- 8 lices sourdough bread
- olive oil for grilling
Instructions
Make the artichoke dip:
- In a medium skillet over medium-low heat, sauté garlic in olive oil for a minute or two. Drizzle flour over garlic and mix well with a rubber spatula until it becomes a thick paste. Toast the garlic "paste" for another minute, then slowly stir in milk. Stir to combine until you make a roux (a southern word for base).
- Next, add softened cream cheese, grated Monterrey Jack cheese, Asiago, red and black pepper. Continue stirring until the cheeses melt. At first, it will resemble a thick cheesy clump, keep on stirring. Once all cheeses are combined, add in Greek yogurt. Stir well to combine into a smooth cheesy base.
- Add in chopped artichokes and spinach; stir well to combine it all. Turn off the heat and cover to keep it warm. Use it as a dip or to make this sandwich.
Cup of Yum
Assemble the sandwich:
- Spread the olive oil on the outsides of your bread slices. Heat a skillet over medium heat. I often use my pancake griddle.
- Depending on the size of your bread slices, spread anywhere between 2 tablespoons to ¼ cup of artichoke dip onto one bread slice and top with another to create a sandwich (making sure oiled ends are on the outside).
- Grill each sandwich on one side until golden brown and crispy (2-3 minutes per side) and then flip and press lightly to grill the other side. Serve hot.
Storage:
- This recipe yields approximately 2 cups of dip. Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months. Warm up lightly before serving.
Nutrition Information
Serving
1 sandwich
Calories
323kcal
(16%)
Carbohydrates
52g
(17%)
Protein
14g
(28%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.03g
(2%)
Cholesterol
9mg
(3%)
Sodium
719mg
(30%)
Potassium
156mg
(3%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
328IU
(7%)
Vitamin C
3mg
(3%)
Calcium
139mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 323
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 323kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 9mg | 3% |
| Sodium | 719mg | 30% |
| Potassium | 156mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 328IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 139mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.