1/2cupartichoke hearts,packed in water or marinade, drained
4ouncesvegan cream cheese,
1tablespoonfresh lemon juice
1/4cupvegan parmesan cheese,shredded
1loaf 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.
If you prefer a chunky spread, place all ingredients into a large bowl and fold together until well combined. Spread onto bread and cook. DONE!Place leftovers in a sealed container for up to 2-3 days. Re-heat on the stove or microwave, room temp, or cold, up to you!