Spinach Artichoke Dip Chicken Sandwich

Spinach Artichoke Dip

• 3 large garlic cloves, minced
• 1 large shallot, thinly sliced
• olive oil
• a large pinch of salt and pepper
• 1 bag spinach
• 1 can artichoke hearts, roughly chopped
• 1 brick (8 oz) cream cheese
• 1 cup mayo
• 1 cup sour cream
• a couple tablespoons chili flakes
• mozzarella and parmesan, to top

Chicken

• chicken thighs
• flour, for dredging
• egg wash
• panko
• Salt Hank Chimichurri salt (or your seasoning of choice)
• oil, for frying

Arugula Salad

• 1/2 red onion, thinly sliced
• a big handful of arugula
• juice of 1/2 lemon
• olive oil
• apple cider vinegar
• a big pinch of salt and pepper

To Serve

• 1 toasted sourdough baguette

Directions

• Make the dip: sauté the garlic and shallot in olive oil with a large pinch of salt and pepper. Add the spinach and sauté until cooked down, then drain the excess water.
• Add the sauteed spinach to a blender with the chopped artichoke hearts, cream cheese, mayo, sour cream and chili flakes. Pulse until combined.
• Transfer to a roasting dish, top with mozzarella and parmesan, and bake at 500°F until the top starts to bubble and char, around 15 minutes.
• Fry the chicken: season the panko with the chimichurri salt. Batter the chicken thighs in flour, then egg wash, then panko. Fry in an inch of oil about 4 minutes per side, until golden brown.
• Make the salad: toss the red onion and arugula with the lemon juice, olive oil, apple cider vinegar, and a big pinch of salt and pepper.
• Build: pile the chicken, spinach artichoke dip and arugula salad onto the toasted sourdough baguette.

From Salt Hank via Tastemade.