Hot sandwiches with cheese, spinach and artichokes

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 520, total fat 31 G., saturated fats 10 G., proteins 18 G., carbohydrates 42 G., fiber 4 G., cholesterol 37 mg, sodium 1083 mg, sugar 1 G.

If you love crispy, hot sandwiches with gooey cheese, you'll surely enjoy this more vegetable-heavy version: in addition to several types of cheese, the sandwich is loaded with spinach and artichokes. It's very juicy. Serve as a complete meal, complementing the hot sandwiches with a light tomato salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small red onion, quartered and thinly sliced
1/4 cup apple cider vinegar
2 tbsp extra-virgin olive oil + extra for greasing
1 can (400g) canned artichoke hearts, drained and coarsely chopped
1 package (140 g) baby spinach (about 8 cups)
1 tbsp. grated Asiago cheese (about 110 g)
1/3 cup crumbled goat cheese (about 60 g)
1/4 cup mayonnaise
8 slices of bread with 2 cm thick crust.
2 cups small tomatoes, such as Campari, quartered
1/4 cup coarsely chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: Asiago cheese, goat cheese, cocktail tomatoes, Artichokes, spinach, apple cider vinegar

Cooking the dish according to the recipe:

Combine half the onion, vinegar, and a pinch of salt in a medium microwave-safe bowl. Microwave until hot; set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the remaining onion and cook, stirring, for 3 minutes. Add the artichokes and cook for 4 minutes. Add half the spinach and cook until wilted, another 2 minutes. Remove from heat and stir in the Asiago, goat cheese, mayonnaise, and remaining spinach.

Preheat a grill pan over medium heat. Make sandwiches with the spinach and artichoke mixture. Brush the bread with olive oil and place in the grill pan. Grill for 3 minutes on each side. Let the sandwiches rest for 2 minutes; cut in half.
Drain the onions. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss to combine. Serve the salad with sandwiches.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick snacks / Summer dishes / Fast food / Hot sandwiches / Sandwiches / / Food Network - recipes