Spinach and artichoke melt sandwich
Indulge in a savory Spinach and Artichoke Melt Sandwich featuring creamy layers of spinach, artichokes, and a trio of cheeses (cream cheese, feta, and mozzarella) all nestled in a crispy, buttered baguette. Perfect for a delicious lunch or satisfying dinner!
- 21 Aug 2024
- Cook time 8 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
The Spinach and Artichoke Melt Sandwich is a delicious and nutritious dish perfect for lunch or dinner. Combining the creamy textures of cream cheese with the savory flavors of feta and mozzarella, this sandwich offers a delightful blend of spinach and artichoke encased in a crispy baguette.
Ingredients:
Instructions:
- Wash and drain the spinach.
- Drain and chop the artichoke hearts.
- Soften the cream cheese by allowing it to sit at room temperature for about 30 minutes.
- In a large skillet, heat the olive oil over medium heat.
- Add the spinach to the skillet and cook, stirring occasionally, until wilted (approximately 3-4 minutes).
- Add the chopped artichokes to the skillet and cook for another 2-3 minutes, until heated through.
- Remove the skillet from the heat and set aside.
- In a medium bowl, combine the softened cream cheese, crumbled feta cheese, and shredded mozzarella cheese. Mix until well combined.
- Slice the baguette in half lengthwise and then cut each half into individual sandwich-sized portions (around 4-6 inches each).
- Spread the cheese mixture evenly onto the bottom halves of the baguette pieces.
- Spoon the spinach and artichoke mixture evenly over the cheese on each piece.
- Place the top halves of the baguette pieces over the filling to form sandwiches.
- Heat a large skillet or griddle over medium heat.
- Spread the softened butter evenly on the outside of each baguette half.
- Place the sandwiches in the skillet or griddle (you may need to do this in batches depending on the size of your cooking surface).
- Cook each sandwich for about 3-4 minutes per side, pressing down gently with a spatula, until the bread is golden brown and toasted, and the cheese is melted.
- Remove the sandwiches from the skillet or griddle and let them cool slightly before serving.
- Slice each sandwich in half if desired and serve warm.
Tips:
- Make sure to cook the spinach thoroughly until it's wilted to avoid excess moisture in the sandwich.
- Use fresh artichokes if available for a more flavorful filling; if using canned or jarred artichokes, ensure they are well-drained.
- For a healthier alternative, consider using whole grain bread or a reduced-fat cream cheese.
- Toast the baguette lightly before adding the filling to prevent it from becoming too soggy.
- Feel free to add a pinch of salt, pepper, or other herbs to enhance the flavors to your liking.
This Spinach and Artichoke Melt Sandwich offers a satisfying blend of flavors and textures. It’s easy to prepare and perfect for any meal. Enjoy the creamy, cheesy filling and the delightful crunch of the toasted baguette.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 14g | 10% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 4.24g | 11% |
| Sugar 5g | 5% |
| Fat | |
| Fat 24g | 29% |
| Saturated 12g | 41% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 36mg | 6% |
| Vitamin B1 0.48mg | 40% |
| Vitamin B2 0.50mg | 39% |
| Vitamin B3 3.51mg | 22% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 160ug | 40% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 14mg | 16% |
| Vitamin E 1.08mg | 7% |
| Vitamin K 190ug | 158% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 3.00mg | 27% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 460mg | 14% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 620mg | 41% |
| Zinc, Zn 1.55mg | 14% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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