Thursday, August 22, 2013

spinach and artichoke melts... 30 minutes

the goods:
1 tablespoon butter
1 garlic clove, minced
1 tablespoon flour
1/2 cup milk
1 ounce cream cheese
1 and 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/2 cup greek yogurt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/2 cup (about 5 oz.) frozen chopped spinach, thawed, squeezed dry, and chopped
1 jar (6 oz) marinated artichoke hearts, chopped
1 chicken breast, grilled and sliced thin
sliced sourdough bread
softened butter, for spreading

Melt butter in a skillet over medium heat. Add the minced garlic and cook until fragrant, 30 seconds. Whisk in flour until it forms a paste. Cook over medium-low heat for a minute, then gradually whisk in milk. Whisk until smooth. Add cream cheese, 1/2 cup mozzarella, Parmesan, and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Add spinach and artichokes to sauce, stir to combine.
Heat a skillet (or griddle) over medium heat. Butter the outside of every bread slice, then spread a good amount of the spinach and artichoke dip on the inside (the non-buttered side) of each slice. Top with sliced chicken and a sprinkling of more mozzarella cheese (think of this as glue). Top off with another slice of bread, buttered side up. Repeat with as many sandwiches as desired. Cook until golden and crisp and cheese is melted, then gently flip and brown other side. Slice and serve.

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