Cheesy Spinach Artichoke & Sundried Tomato Panini – roasted artichoke, spinach, and sundried tomato spread topped with gooey provolone cheese!
last weekend my sisters, mother, and I had a girls night out. Which for us mean lots of chatting about our crazy family members and a loads of ooey gooey spinach artichoke dip. My mother is the one got my hooked on spinarti dip. (spinach + artichoke = spinarti….. yeah you probably got that already) and because of her, I think we have tried it pretty much every single place we’ve ever eaten that offers it on the menu.
Come to think of it… I think she special ordered it one time.
Anyway, it’s hard to really go wrong with a spinach artichoke dip but I’ve definitely had some that were better than others. One I really love is at Applebee’s. Ever had it? Super yummy. But I’m not too hard to satisfy because I really like the one you can get at Costco with jalapeños in it. Everything is better with a little kick. And everything is wayyyy better with a lot of kick. Just sayin.
This panini is basically spinarti dip in sandwich form. But when you add sundried tomatoes and melty provolone cheese it becomes spinarti dip on steroids. If you don’t have sundried tomatoes on hand, worry not, you can leave them out and this sandwich will still be delicious. But if you do have them on hand, or live within one thousand miles of a grocery store put those babies in! I adore sundried tomatoes and they rock my world in this panini!
- 4 slices bread (I used multi grain but use your favorite!)
- 12 ounces artichokes hearts, drained, rinsed, and patted dry
- 2 tablespoons butter, melted
- 2 tablespoons mayo
- 1 teaspoon lemon juice
- ½ cup baby spinach leaves, thinly sliced or finely chopped
- ¼ cup sundried tomatoes, roughly chopped (*see note*)
- 1 teaspoon minced garlic
- salt & pepper to taste
- 2-4 slices provolone cheese
- Preheat oven to broil. Line a baking sheet with nonstick foil and spray with cooking spray.
- Place artichokes in a single layer on prepared baking sheet brush or drizzle with melted butter. Cook in the preheated oven 4-5 minutes, turning once, until browned and edges begin to char slightly. Remove and allow to cool slightly.
- In a medium bowl combine mayo, lemon juice, spinach, sundried tomatoes, and garlic and stir to combine. Roughly chop roasted artichokes and add to bowl. Stir to combine. Spread mixture onto two slices of bread. Top with provolone cheese, then a second slice of bread. Grill sandwiches (**see note**) until bread is browned and cheese is melted. Serve warm. Enjoy!
**for grilling - you can use a panini press, George Foreman (which is what I used and it works GREAT), or simply put them under the broiler for a minute or so until bread is lightly toasted