Artichoke Dip Sandwich

This is so easy and so yummy, thank you Bon Appetite for this winner! You can use whatever cheese you have on hand I had some firm goat cheese.

  • ½ tsp. kosher salt, plus more
  • 10 oz. baby spinach
  • 1 14-oz. can artichoke hearts
  • 1 large garlic clove, finely chopped
  • 2 oz. Parmesan, finely grated
  • 2 Tbsp. mayonnaise
  • Juice of ½ lemon
  • Dash or 2 of hot sauce
  • Freshly ground black pepper
  • 2 oz. soft goat cheese, crumbled
  • 4 slices country-style bread
  • 4 slices hard goat cheese
  • Heat broiler. Bring ½ cup water and a large pinch of salt to a simmer in a large skillet 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.
  • Drain artichoke hearts and press out as much liquid as you can. Toss all the ingredients except bread and hard cheese into a food processor and processor and pulse till chopped and combined.

    Spread on bread, top with cheese and broil for 5 minutes until the cheese is melted and bubbling.

    Serves 4.

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