A spinach artichoke panini that is vegan and gluten-free? Hell yeah! Doesn’t everyone love satisfying yummy sandwiches? Another, hell yeah! Looking for a sexy vegan grilled cheese? You’ve found it! This vegan gluten-free spinach artichoke sandwich is savory, elegant, satisfying, easy and delicious.
Panini’s are great if you have multiple panini makers, most people don’t. For that reason, I will give you an option that will make your heart sing. Hence, get you out of the kitchen fast and eating even faster. However, it may take a couple of times to get it right but definitely worth it. Lets first start with gooey savory center.
The cheese in this panini matters! My favorites are Follow Your Heart, Daiya, and Violife. The butter for the outside is Earth Balance. Secondly, if I decide to use a vegan mayo place of the butter it adds a richer flavor. My all-time favorite mayo is, Just Mayo. In addition, the gluten-free bread I use is Little Northern Bakehouse found at Earth Fare and Fresh Market. Above all, let’s hope it continues to get easier to find vegan and gluten-free products!
The spread for the panini can be made chunky or smooth. Chunky, a bit heartier. Smooth, more like a grilled cheese. Another plus; use either as a warm, cold, or room temperature dip with a side of crackers or vegetables.
The key to making a group of panini’s at one time; we use two baking sheets in place of a panini maker. To begin spread butter or mayo on both sides of the sandwiches Place them on a baking sheet. Now place a sheet of parchment paper over the top. Place another, preheated baking sheet, on top of the parchment, lightly pressing down. Now place the sandwiched baking sheets into the oven. Cook at 350 degrees for 10-15 minutes. Checking to make sure they do not burn. They will come out browned on both sides. Tada! No panini maker needed. This can be a little tricky depending on your oven so keep an eye on them the first couple times.
This might be one of my favorite sandwiches to date. Above all, these panini’s are elegant, savory, and beyond satisfying. You’ll have family and friends wanting more!
In short, have fun in the kitchen and let me know how “YOU” made it your own. Look forward to seeing you soon, BYE!
Spinach Artichoke Panini
- 10 ounces frozen organic chopped spinach, thawed
- 1/2 cup artichoke hearts, packed in water or marinade, drained
- 4 ounces vegan cream cheese,
- 1-2 garlic cloves, crushed
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/2 cup vegan mozzarella, shredded
- 1/4 cup vegan parmesan cheese, shredded
- 1 loaf GF bread
- vegan butter or vegan mayo
- Oven; preheat to 350 degrees. Panini; turn on and follow directions for your particular maker.
- Thaw frozen spinach, press out all excess liquid.
- Using a food processor add in spinach, cream cheese, garlic, lemon, salt, artichoke hearts, mozzarella, and parmesan cheese. Pulse food processor until all ingredients are combined.
- Taking your bread, spread spinach artichoke mixture on one-half top with another half. Spread a thin coating of either vegan mayo or vegan butter on the outside of the bread on both sides.
- Cook in a panini maker or on a baking sheet. Place parchment on the top of the sandwiches and place an additional, preheated baking sheet on top. Panini sandwiched between the two. Place into oven 10-15 minutes depending on oven. Check to make sure they are not burning on both sides. Remove and serve.