You would be hard PRESSED to find a better sandwich!
Sometimes the thought of having one more burger or more hot dogs is just too much to ask. I love that this recipe is fresh but also served warn. That adds to the melted gooey cheese.
Spinach and Artichoke paninis are great to serve at your next big get together.
Spinach and Artichoke Panini
INGREDIENTS
- 8 slices crusty sandwich bread (I used sourdough bread)
- Softened butter for spreading on the bread
- Cream cheese spread
- 1- 6.5 ounce jar Marinated Artichoke Hearts, chopped
- Mezzetta Savory Garlic Spread
- 12 ounces grilled chicken strips
- 8 ounces mozzarella cheese, shredded
- 1 cup baby spinach
DIRECTIONS
- Evenly spread butter on the outside of two slices of bread. Arrange the buttered side face-down.
- On one piece of bread, spread a thin layer of cream cheese.
- On the other slice of bread, spread a thin layer of Mezzetta Savory Garlic Spread.
- On top of the garlic spread, add 3 ounces grilled chicken strips, chopped Mezzetta’s Marinated Artichoke Hearts, 1/4 cup baby spinach, and 2 ounces shredded mozzarella cheese (use more cheese if you’d like!).
- Top with the second piece of bread with the cream cheese spread, buttered side facing out.
- Repeat the process for the remaining three sandwiches.
Heat a panini press or a griddle pan to medium high heat. - Cook the sandwiches for several minutes on each side, or until the bread is golden brown and the cheese has melted.
- Cut in half and serve.
Quick Tip: Well that is it folks! So easy your waffle iron will probable send a heartfelt “thank you!!”
Photo and Directions are courtesy of The Center Cut Cooks.