Ingredients
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 medium sweet red pepper, julienned1 medium onion, halved and thinly sliced1 tablespoon canola oil3/4 cup shredded Parmesan cheese1/3 cup mayonnaise1/3 cup sun-dried tomatoes (not packed in oil)8 slices Italian bread (1/2 inch thick)8 spinach leaves1/4 cup butter, softened
Preparation
In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat.
In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped.
Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches.
On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned.
