Here for you is a flavor-rich update to a ubiquitous dip, with a spin on presentation. Enjoy the twisted design as the delicious mess that it is, and keep any extra filling on hand for good ol’ fashioned dipping. Serve with toasty bread or crispy pita chips to complete the spinach-artichoke experience.
1. Bring a sauté pan with the olive oil to medium-high heat and cook the minced garlic cloves and red pepper flakes until the garlic is tender. 2. Add the spinach to the pan and toss in the hot oil until each leaf is coated and it begins to wilt; add the chopped artichoke hearts and turn off the heat. 3. In a large mixing bowl combine the spinach sauté, cream cheese, sour cream, Parmesan, and Mozzarella (use your hands for best results). Taste and season accordingly with salt and pepper. 4. Thinly slice the tomatoes and place on the bottom slices of bread. Top the tomatoes with a heaping spoonful of the spinach mixture. Finish each sandwich with another slice of bread on top. 5. Next, butter a sauté pan. Place the sandwiches in the pan and toast until the bread is golden brown and crispy; flip and toast the other sides. Repeat until all of the sandwiches are cooked. Halve and serve hot.
Tips + Tricks
**We like to use whole-grain breads for their texture, and because their sturdiness stands up to the melty filling of this sandwich; any sliced bread will work, however. **Prep these hours in advance by assembling and crisping, wrapping them in paper towels, and then toasting on a grill or hot skillet just before serving. **Transfer leftovers of the spinach mixture to an oven-safe dish, top with Panko breadcrumbs, and bake in a 400-degree oven until bubbly and golden brown.