Spinach and Artichoke Melts
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The perfect balance of comfort food and good-for-you food. Creamy, decadent, and finger-licking good.
Ingredients
  • 1 tsp olive oil
  • 5 oz raw baby spinach
  • 1 (14 oz) can artichoke hearts, drained, quartered, and chopped
  • 5 oz reduced fat cream cheese, softened
  • 1 oz feta cheese, crumbled
  • 1 oz part-skim mozzarella, shredded
  • 8 oz sourdough bread, cut into 8 slices
  • 4 tsp unsalted butter
Instructions
  1. Heat olive oil over medium heat in a large, nonstick skillet. Add the spinach and cook until wilted, stirring frequently, about 3-4 minutes. Transfer spinach to a mixing bowl; add artichokes, cream cheese, feta, and mozzarella; mix well.
  2. Preheat a griddle or nonstick skillet to medium-high heat.
  3. Spread ½ teaspoon butter onto one side of each of the slices of bread. Distribute the spinach mixture evenly between each of 4 slices of bread, buttered side down. Top spinach mixture with a second slice of sourdough, buttered side up.
  4. Cook sandwiches 3-4 minutes per side or until golden brown. Remove from heat and allow to sit for 2-3 minutes before slicing in half. Serve warm.
Notes
Recipe inspired by Half Baked Harvest
Nutrition Information
Serving size: 1 sandwich Calories: 355 Fat: 14.5 Carbohydrates: 63.0 Sugar: 2.3 Sodium: 834 Fiber: 2.5 Protein: 9.8 Cholesterol: 39
Recipe by Prevention RD at https://preventionrd.com/meatless-monday-spinach-and-artichoke-melts/