Recipe courtesy of Giada De Laurentiis
Spinach-Artichoke Panini Bites
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- Level: Intermediate
- Total: 45 min
- Active: 25 min
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 266
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 25 mg
- Sodium
- 442 mg
- Level: Intermediate
- Total: 45 min
- Active: 25 min
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 266
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 25 mg
- Sodium
- 442 mg
Ingredients
Directions
Special equipment:
2 rimmed baking sheets- Put a rimmed baking sheet in the oven and preheat to 450 degrees F.
- Combine the cream cheese, sour cream, garlic, lemon zest, salt, spinach and artichoke hearts in a food processor. Pulse until evenly combined. Add the mozzarella and Parmesan; pulse to combine.
- Spread 1/4 cup of the mayonnaise over half of the bread slices. Place the slices, mayo-side down, on a second rimmed baking sheet and spread evenly with the spinach filling, all the way to the edges. Top with the other 6 slices of bread. Spread the top slices with the remaining 1/4 cup mayonnaise. Carefully, remove the hot baking sheet from the oven and place it directly on top of the sandwiches. Transfer the double-stacked baking sheets to the oven and bake until the sandwiches are golden brown and the filling is melted, about 15 minutes.
- Let sit for 5 minutes before slicing into bite-size squares or triangles. Serve warm.
