WHY IT WORKS
Yellow onion adds depth of flavor and a subtle sweetness that plays up the mellow flavor of artichoke hearts.
Homemade mayo binds the vegetables into a creamy filling.
The creamy tang of Drunken Goat offsets the earthy spinach, for a lighter flavor overall.
SPECIAL EQUIPMENT:
10-inch stainless steel skillet, heat-resistant spatula, griddle or 12-inch cast iron skillet, flexible metal spatula
NOTES:
I like the convenience of frozen spinach, which doesn't need to be washed, but fresh works just as well. Do be sure to use mature spinach rather than baby, which will taste too astringent here. I like the way Drunken Goat cheese melts and stretches, but if you can't find it or don't like the flavor, try Fontina or Havarti instead.
INGREDIENTS
3/4 ounce safflower oil (1 1/2 tablespoons; 22ml), or other neutral oil
1 medium yellow onion, halved and thinly sliced (about 6 ounces; 170g)
10 ounces fresh or frozen spinach (2 cups; 280g) (see note above)
1 large garlic clove, finely minced (not grated)
1/4 teaspoon ground cayenne pepper
1 (14-ounce; 395g) can or jar artichoke hearts, drained
3 1/2 ounces Egg White Mayo or whole-egg mayonnaise (1/2 cup; 100g)
Kosher salt and freshly ground black pepper
8 slices country-style white bread
2 ounces softened unsalted butter (4 tablespoons; 55g), about 70°F (21°C), or more to taste
8 ounces Drunken Goat cheese (2 heaping cups; 225g), coarsely shredded (see note above)
DIRECTIONS
1.
Heat oil in a 10-inch stainless steel skillet over medium heat until shimmering. Add onion and cook, stirring frequently, until softened but not browned, about 5 minutes. Add spinach, cover skillet, and reduce heat to medium-low. Cook, without stirring, until spinach leaves release their water, about 2 minutes. Uncover and continue cooking, stirring occasionally, until most of the water has evaporated, about 10 minutes longer. Add garlic and cayenne pepper and cook, stirring, until garlic's aroma has mellowed, about 2 minutes. Add artichoke hearts and cook until they begin to fall apart, about 5 minutes more. Remove from heat and cool until no longer steaming, then stir in mayo. Season to taste with salt and pepper.
2.
Spread about 1/2 tablespoon (7g) butter onto one side of each slice of bread, then transfer slices, butter side down, to an electric griddle preheated to 350°F (177°C) or a large cast iron skillet preheated over medium heat. (You may need to work in batches.) Divide cheese evenly over bread slices, then top half of them with spinach and artichoke mixture. After about 5 minutes, when cheese has fully melted and bread is golden, close sandwiches with a flexible metal spatula, transfer to a cutting board, and cut diagonally with a chef's knife. Serve immediately.
