Spinach & Artichoke Panini with Sweet Potato Fries

Tyler and I are in the middle of moving, so time is not on our side! We decided to start up on the Martha Stewart delivery box. It helps just make the work days a little bit easier, delicious and healthy! This meal below is one that we really enjoyed and was so easy! 

What You Need: 

1. Brioche buns
2. baby spinach
3. crushed red pepper
4. fontina
5. Can quartered artichoke hearts
6. garlic
7. sweet potato

What To Do:

Preheat oven to 425°F with rack in center. Cut sweet potato into wedges ½-inch thick. Toss sweet potatoes with 1 tablespoon oilon a rimmed baking sheet and season well with salt and pepper. Roast, tossing halfway through, until brown and tender, about 20 minutes.    

Meanwhile, peel and finely chop 2 large cloves garlic. Drain half of the artichokes well and coarsely chop (save rest for own use). Coarsely chop fontina.

Heat 1½ tablespoons oil in a medium nonstick skillet over medium-high. Add chopped garlic, artichokes, and half the crushed red pepper (or more or less depending on heat preference); season to taste with salt and pepper. Cook until garlic is fragrant and artichokes are starting to brown, about 4 minutes.      

Add spinach to skillet and cook until wilted, about 1 minute. Transfer spinach-artichoke mixture to a medium bowl. Wipe out skillet.   

Add fontina to bowl with spinach-artichoke mixture and toss gently to combine; season to taste with salt and pepper. Cut buns in half horizontally and lightly brush all sides with oil. Divide cheese-spinach-artichoke mixture between buns and close. Add 2 teaspoons oil to same skillet and return to medium heat.

Add panini to same nonstick skillet and press down with a heavy skillet (preferably cast iron). Cook until cheese starts to melt and buns are dark golden-brown on the bottom, 2–3 minutes. Flip and cook on the other side for 2-3 minutes more (watch closely). Serve spinach and artichoke paniniwith sweet potato fries alongside. Enjoy!