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- 1 Loaf Ciabatta Lunga
- 1-15 oz. Can Artichoke Hearts, chopped
- 1-10 oz. Package Frozen Chopped Spinach, defrosted and drained
- 2 Cloves Garlic, minced
- 2 tbsp. Butter
- 2 tbsp. Flour
- 1 1/2 c. 2% Milk
- 1 c. Shredded Asiago Cheese
- 1/2 c. Grated Pecorino Romano Cheese
- 8 oz. Fresh Mozzarella (16 thin slices)
- 1-2 tbsp. Fresh Thyme
Cut the bread into four sections, then slice horizontally, creating eight halves.
In a medium saucepan, melt the butter and add the garlic. Stir until the flavor of the garlic starts to release then add the flour, forming a roux.
Reduce heat to low and add in the milk, both cheeses, and the ground pepper. Whisk together until all of the cheese has melted and the sauce becomes thick. Add the artichokes and spinach and mix until well blended.
Portion the sauce on top of each bread half and top with 2 slices of fresh mozzarella and thyme.
Bake at 425 degrees for about 10 minutes, then broil for 2 minutes to get the cheese browned.