Sheet Pan “Spinach-Artichoke Dip” Panini

Everyone’s favorite party app becomes the main event with this easy sheet pan sandwich. Spinach artichoke dip slathered between pillowy foccacia bread and warmed in an oven – it’s gooey and cheesy on the inside, crisp on the outside, and a true crowd pleaser. Make sure to squeeze out as much water as you can from the artichoke hearts, and cook them down with the spinach until all the liquid is evaporated, otherwise your filling will be too moist. You can make your own bread, or buy a good foccacia loaf that is about 9 x 12-inches, or a 12-inch circle.

Sheet Pan “Spinach-Artichoke Dip” Panini

Prep Time 15 minutes
Cook Time 25 minutes
Everyone's favorite party app becomes the main event with this easy sheet pan sandwich. Spinach artichoke dip slathered between pillowy foccacia bread and warmed in an oven – it's gooey and cheesy on the inside, crisp on the outside, and a true crowd pleaser. Make sure to squeeze out as much water as you can from the artichoke hearts, and cook them down with the spinach until all the liquid is evaporated, otherwise your filling will be too moist. You can make your own bread, or buy a good foccacia loaf that is about 9 x 12-inches, or a 12-inch circle.
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Course Main Course
Servings 12

Ingredients
 

  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves, chopped finely or grated
  • 12- ounces fresh spinach, chopped
  • 15- ounce can artichoke hearts in water, drained and chopped
  • 8- ounces ricotta cheese
  • 8- ounces fresh mozzarella, cut into ½-inch cubes
  • ¼ cup grated parmigiano
  • 1 teaspoon red pepper flakes
  • ½ teaspoon dried mint, or substitute oregano
  • 1 teaspoon lemon zest, optional
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper
  • Store-bought or homemade focaccia bread, about 9 x 12”

Instructions
 

  • Preheat your oven to 300 F. Line a baking sheet with parchment or foil.
  • Heat a large skillet over medium heat. Add the olive oil and garlic, and cook for 1 minute. Add the spinach, chopped artichoke hearts and salt and cook, stirring occasionally, until all of the liquid has evaporated. And then, cook for a few more minutes to ensure it is well dried out. Add the mint and pepper flakes and set aside.
  • Place the ricotta in a medium bowl, and use a whisk to get it nice and creamy. Stir in the mozzarella and parmigiano, then add the slightly cooled spinach mixture.
  • Use a serrated knife to cut the focaccia horizontally into even top and bottom layers. Place the bottom layer on the parchment lined sheet pan and spread the filling out evenly. Place the top on and cover with foil. (At this point you can refrigerate up to 6 hours). Pop the sheet pan in the oven and bake for 15 minutes. Remove the foil and bake for another 5-10 minutes, until the filling is melted and gooey and the top is golden.
  • Remove to a cutting board and cut into 12 serving pieces using a serrated knife. Serve warm.
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