- 4
- 20 mins
- 30 mins
Ingredients
- 1 tablespoon butter
- 1 clove garlic, minced or grated
- 1 tablespoon flour
- 1/2 cup milk (I used 2%, but whatever you have will be fine)
- 1 ounce cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup greek yogurt (I used 0%)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon pepper
- 1/2 cup (about 5 ounces) frozen chopped spinach, thawed
- 1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped
- 1 chicken breast, grilled and sliced thin (optional)
- 8 slices thick sourdough or tuscan bread
- butter, for spreading
Preparation
Step 1
Have you guys ever been to a Claddagh Irish Pub? They have a few in Ohio, Pennsylvania and I think a few other states in the Midwest. I have only been there a handful of times when I was younger, but I always got the same thing, the Chicken Spinach Melt.
Basically the spread is a lightened up version of spinach and artichoke dip. Seriously, I could eat this stuff with a spoon it’s so good (good thing the recipe makes extra dip, you know for the “taste test”). Slather it on some sourdough bread and grill in a pan so it gets all oozy, gooey, crispy and delicious! Yeah, I know. Whoa!
makes 4 sandwiches, with leftover dip
Melt butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Dip will be thick, just use some muscle and stir in those veggies!
Heat a skillet (or griddle, etc) oven medium-low heat. Butter the outsides of every bread slice, then spread a good amount (any where from 1-3 tablespoons) of the spinach and artichoke dip on the inside (the non-buttered side) of each slice. If using, top one slice with the sliced grilled chicken. Top off with another slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.
Heather@ The Unsophisticated Kitchen
These look amazing! I won’t to make these ASAP!
Thank you for this amazing lunch idea. So much better than reheating leftover whatevers.
This looks amazing. So glad I found this on one of the Tuesday link parties!! What a great idea, and I love the addition of the chicken. YUM.
my mouth is watering! If it wasn’t 11pm I might be trying to make this now!
I used to go to Claddagh all the time and I would get the chicken spinach melt sandwich every single time too. I would get the Irish Soda Bread to take home too. Man, I miss those places.
Drool! I’m orginally from outside Chicago, so we would go to the one in Schaumburg and my friend used to work at one in Indianapolis. One o fmy fav places for sure. This is going on my must make list.
These look so good, anything with grilled sour dough bread, yum! Just might make these Sunday!
Oh my goodness these look absolutely delicious!! Spinach and artichoke is one of my favorite combinations, and these just look sooo good! I need to make these with a big pot of soup!
Pinned it. Thanks for sharing. These look and sound DELICIOUS!!! I’m adding it to our menu this week. I found you at the Melt in Your Mouth Monday link party.
Had to pin this. Stopping by from Whisked Away Wednesday. Thanks for sharing.
These look so amazing. I love your picture too! Makes me want to just reach out and grab the sandwich. LOL
Can I just buy spinach and artichoke dip to make this? Your homemade version sounds delicious, but I don’t have the abilities to make my own.
Holy cow I just made this and it was incredible! And I only ate it on a couple of pieces of whole wheat toast! So so good! I will NEVER get store bought spinach & artichoke dip EVER AGAIN!