Tasty grilled sandwiches with a roasted artichoke, spinach, and sundried tomato spread topped with gooey provolone cheese! A spinarti-dip-lover’s dream!
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
1/2 cup baby spinach leaves, thinly sliced or finely chopped
1/4 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!