you could use part-skim mozzarella instead of fontina in a pinch.
For a kick, add some crushed red pepper or chopped jarred Calabrian chiles.
This recipe was developed by Melissa Gray.
Photo:Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Ingredients
1/2cuppacked thawed frozen spinach (from a 10-oz.
4oz.fontina cheese, shredded (about 1 cup)
4oz.cream cheese, softened
3Tbsp.
(about 34 oz.
)grated Parmesan cheese
1/4cupdrained chopped artichoke heart quarters (from an 8.5-oz.
Place spinach in a large bowl.
Assemble sandwiches:
Spread remaining 3 tablespoons mayonnaise over 1 side of each bread slice.
Place 4 bread slices, mayonnaise side down, on a cutting board.
Spread spinach mixture on top.
Cover with remaining 4 bread slices, mayonnaise side up.
Cook sandwiches:
Heat a large nonstick skillet over medium.
(Adjust heat as needed to prevent overbrowning.)
Transfer sandwiches to cutting board; cover loosely with foil to keep warm.
Wipe skillet clean and cook remaining 2 sandwiches.
Let it come back to room temperature for a half hour before using.
2,000 calories a day is used for general nutrition advice.
