Description
A creamy, hearty vegetarian sandwich with spinach, artichokes, and white beans inspired by the classic dip.
Ingredients
Scale
For the Crust:
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 slices crusty bread (ciabatta or sourdough)
- 2 tablespoons olive oil
- 1/2 cup shredded mozzarella cheese
Instructions
1. Prepare the Crust:
- Preheat a grill pan or skillet over medium heat. In a bowl, mash the white beans with a fork until chunky. Mix in spinach, artichoke hearts, Parmesan, mayonnaise, garlic, salt, pepper, and red pepper flakes until well combined.
- Brush each slice of bread lightly with olive oil. Place bread oil-side down on the grill pan. Divide the bean mixture evenly onto two slices of bread. Top with mozzarella cheese and the remaining bread slices, oil-side up.
- Cook sandwiches for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. Remove from heat, let rest 1 minute, then slice and serve.
Notes
You can customize the seasonings to taste. For a vegan version, use vegan mayo and cheese alternatives. Serve with a side of marinara sauce for dipping.