Just about everything on the Make Sandwich menu in NYC will have you drooling, and for those who can't get there in person, now you can recreate the magic at home. This spinach and artichoke sandwich isn't just crave-worthy, but it's also the ultimate vegetarian option.
While we understand the argument for serving spinach and artichoke dip cold, this sandwich should be hot, hot, hot, in all its toasted-to-golden-brown-perfection glory.
Spinach-Artichoke SandwichRecipe adapted from Josh Sharkey, Make Sandwich, New York, NY
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
1 cup Parmesan cheese, grated, divided
8 ounces cream cheese, room temperature
1 tablespoon lemon juice
⅛ teaspoon grated nutmeg
Kosher salt and freshly ground black pepper, to taste
8 ounces frozen chopped spinach
One 18-inch-long French baguette
6 marinated artichoke hearts, cut into quarters
Lemon wedges, for serving
1. Preheat the oven to 500º. In a medium bowl, mix together ¼ cup of the Parmesan, the cream cheese, lemon juice and nutmeg and season with salt and pepper. Set aside for later.
2. In a large bowl, add the frozen spinach and submerge in hot water. Allow the spinach to sit for about 1 minute, then using your fingers, break it up until it completely thaws. Using a cheesecloth, squeeze the spinach dry. Dry the bowl and add the spinach back in. Mix in ½ cup of the reserved cheese mixture and season with more salt if needed.
3. Slice the baguette in half lengthwise and place cut-side-up on a sheet pan. Spread the remaining cheese mixture evenly on the top slice of the baguette. Then spread the creamed spinach mixture evenly over the bottom slice, and shingle the marinated artichokes evenly on top. Bake the sandwich open-faced until golden brown, 10 minutes. Squeeze a lemon wedge over the artichoke, close the sandwich and slice in half. Serve hot with additional lemon wedges.
Roast Jalapeño Biscuits and Gravy →
Please check your inbox to verify your email address.