Spinach and Artichoke Dip Sandwich
This all vegan, creamy and delicious sandwich is the perfect brunch or picnic food.
Ingredients
For the Dip
- 1 can Whole Artichokes drained and halved
- 1 cup Spinach packed
- 4-5 Mushrooms sliced
- ⅓ cup Vegan Cream Cheese
- ¼ cup Plant Milk unflavored
- ⅓ cup Vegan Yoghurt/Sour Cream
- Vegan Shredded Mozzarella as needed
- 2 sprigs Fresh Thyme
- 4-5 Fresh Basil
- 1 tablespoon Avocado Oil
- Salt to taste
- Pepper to taste
For the Bread
- 4 slices Sourdough Bread
- Vegan Mayo/ Butter as required
Instructions
- Heat a medium sized wide pan to medium low. Add the oil and wait till it is hot. Add the thyme and saute for a minute. Now add the mushrooms and let it cook for 5 minutes until they lose their moisture.
- Now add the spinach, basil and saute for a minute to let them wilt. Place this mixture in a bowl and add all the other ingredients for the dip. Mix well.
- Heat a cast iron pan or griddle to medium. Spread the butter or mayo on both sides of the bread slices.
- Place some of the dip on one side of the bread slice. Ensure it is spread evenly. Put the other bread slice on top and place the sandwich on the hot pan.
- Wait for a few minutes till it is browned and flip it. Once both sides are browned remove from the pan.
- Serve hot with fries, pickles or chips.
Notes
- You can make the dip ahead of time and store in the refrigerator for up to a day in advance. I would not recommend keeping it in the refrigerator for longer than that or freezing.
- I chose to use little mozzarella but you can add any amount you want.
- If you don't want to use mushrooms, skip it or substitute with sun dried tomatoes. You can also substitute the fresh herbs with dry herbs.