I used to be a sandwich snob. The kind of snob who thought that open-faced sandwiches were an abomination. A way to eat a sandwich without actually enjoying it. I don’t know, there’s just something about biting into two pieces of bread filled with goodness and hoping like hell that the insides don’t fall down your shirt.
Ah, good times.
I still contend that closed sandwiches are superior, but I am doing my best to become a better human, to expand my horizons, and to learn to love open-faced sandwiches. Progress, as they say, comes in teeny tiny baby steps.
Do you love spinach & artichoke dip? You know filled with vegan mayo or veggiegurt, with red bell peppers, tons of spinach and artichokes and garlic, topped with cheese? Well this is one of my favorite dishes to recreate into pasta dishes, dips, stuffed mushrooms, pizza and pretty much anything that can be spinach and artichoke-d.
If you do, this vegan sandwich recipe is right up your alley. It gives you all the goodness that you get from the dip, only now it’s a hearty and satisfying meal perfect for any weather, the pickiest eater or just for your beautiful self.
The best thing about this vegan sandwich recipe is that you can tweak your vegan ingredients beyond spinach and artichokes. If you don’t like garlic, leave it out. If you’re a super fan of bell peppers, add as many colors as you can find. The point is that this is your sandwich, do what you want. Bastardize the heck out of that sandwich, as long as it tastes good. All I ask is that you share the photos and recipe with me.
The best course of action for this open faced vegan sandwich is to add ingredients to your skillet that’s been heated over medium-high heat, is to start with the ingredients with the longest cooking time. I used fresh onion and bell peppers, so I added those first, cooking without oil until they started to char and become fragrant. Next, toss in the garlic for another two or three minutes, and now it’s time to add the spinach.
Frozen spinach is a good friend of mine because I have only recently ended a hate-hate relationship with the dark leafy green vegetable, which means I don’t love it, so I don’t eat it often, but I don’t hate it anymore so it’s around…sometimes. Frozen spinach is always there when you need it, and for this recipe I was very glad to have it.
Add the chopped artichokes in at the last minute. I used jarred artichoke hearts that are packed in water, not oil because I love a good oil free vegan recipe.
Let the sautéed vegetables cool and add veggiegurt and vegan cream cheese for that creamy texture. You can also add capers for a punch of flavor, or nutritional yeast to enhance the cheesy, umami flavor of this vegan sandwich.
Place the ingredients on lightly toasted bread and pop in the oven for an additional 5 to 7 minutes, until it’s creamy and bubbling, and the bread is crispy and golden.
Finally, it’s time to serve and put it in your belly!
What’s your favorite way to enjoy spinach and artichokes?