I don’t know why I never thought of using spinach-artichoke dip as a sandwich spread before. It’s the perfect consistency for spreading, and its flavors would work really well on lots of types of sandwiches. For this sandwich, I made a quick stovetop version of spinach-artichoke dip, spread it on toasted slices of wheat bread, and topped it with a seasoned chicken cutlet. It was so simple and so delicious. Depending on how many sandwiches you make and how much of the dip you use on each sandwich, you’ll probably have some dip left over. But I definitely encourage you to make the full amount. Having leftover spinach-artichoke dip on hand is never a bad thing.
Spinach-Artichoke Chicken Melts
inspired by The Claddaugh
2 chicken breast cutlets, pounded thin
Salt and pepper to taste
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 8-ounce package cream cheese, softened
1 15-ounce can quartered artichoke hearts, drained and chopped
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup freshly grated parmesan cheese
1/4 cup shredded mozzarella cheese
1. Season chicken cutlets with salt and pepper and sauté in olive oil over medium-high heat until cooked through.
2. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and sauté until translucent. Add garlic cloves; cook and stir for 30 seconds. Stir in cream cheese, artichokes, and spinach; cook until cream cheese is completely melted. (If needed, add a small amount of milk to desired consistency.) Stir in cheeses.
3. To assemble sandwiches, spread dip on one slice of toasted bread. Top with a chicken cutlet and the other slice of bread. Enjoy!