Total Time: 40 minutes
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Yield: 4 sandwiches
Ingredients:
- 16 ounces frozen whole leaf spinach
- 1 ½ cups marinated artichoke hearts, drained
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 stick (½ cup) butter, softened
- 4 garlic cloves, peeled and minced
- 2 tablespoons chopped chives
- 2 tablespoons chopped basil
- 1 long seeded Italian roll (quartered) or 4 seeded hoagie rolls
- 2 cups pizza sauce
- 2 cups sliced low-moisture mozzarella
- ½ cup grated parmesan cheese
Instructions:
- Prepare the Veggies: Preheat the oven to 400 F. Line a large baking sheet with a wire rack. Evenly spread the frozen spinach and artichoke hearts on the rack. Season with salt and pepper. Roast for about 20 minutes, until the veggies are heated through, tender, and somewhat dehydrated. Set aside.
- Prep the Rolls: In a medium bowl, combine the softened butter, garlic, chives, and basil. Mash and mix the ingredients together using a fork. Spread the seasoned butter over the split rolls and place them on a baking sheet, split side facing up. Bake for about 10 minutes, or until the rolls are lightly golden.
- Sandwich Assembly: After removing the rolls from the oven, set the top parts of the rolls aside and keep the bottoms on the sheet. Increase the oven temperature to 450 F. Divide the spinach and artichoke mixture among the bottom rolls. Top with pizza sauce, followed by the mozzarella slices and grated parmesan.
- Baking: Bake the sandwich bases in the oven for another 5-8 minutes, or until the cheese has melted and has a slight browning.
- Serve: Once out of the oven, top the sandwiches with the reserved roll tops. Serve immediately for the best taste and texture.
Nutritional Information (per serving):
- Calories: 224
- Total Fat: 17.5 g
- Saturated Fat: 8.5 g
- Trans Fat: 0.4 g
- Cholesterol: 39.3 mg
- Total Carbohydrates: 9.9 g
- Dietary Fiber: 3.0 g
- Sugars: 2.4 g
- Sodium: 478.6 mg
- Protein: 9.7 g
Chef’s Note: This sandwich is an excellent vegetarian alternative to traditional parm sandwiches. The choice of using frozen spinach over fresh is mainly for convenience and affordability, but you also get more spinach by volume. The sandwich balances wet and dry ingredients, ensuring that it remains moist without becoming soggy. Enjoy it fresh out of the oven for the best experience!
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