Grilled Spinach-Artichoke Sandwiches

• 1 small red onion, quartered and thinly sliced
• 1/4 cup apple cider vinegar
• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
• 1 14 -ounce can artichoke hearts, drained and roughly chopped
• 1 5 -ounce package baby spinach (about 8 cups)
• 1 cup grated asiago cheese (about 4 ounces)
• 1/3 cup crumbled goat cheese (about 2 ounces)
• 1/4 cup mayonnaise
• 8 -inch-thick slices crusty bread
• 2 cups quartered Campari or other small vine-ripened tomatoes
• 1/4 cup roughly chopped fresh parsley
• Freshly ground pepper

1. Combine half of the onion, the vinegar and a pinch of salt in a medium microwave-safe bowl.
2. Microwave until hot; set aside.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the remaining onion and cook, stirring, 3 minutes.
5. Add the artichokes and heat through, 4 minutes.
6. Stir in half of the spinach and cook until wilted, 2 more minutes.
7. Remove from the heat and stir in the asiago, goat cheese, mayonnaise and the remaining spinach.
8. Heat a grill pan over medium heat.
9. Sandwich the spinach-artichoke mixture between the bread slices.
10. Brush the sandwiches with olive oil and add to the grill pan.
11. Grill 3 minutes per side.
12. Let rest 2 minutes; cut in half.
13. Drain the reserved onion.
14. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss.
15. Serve with the sandwiches.
16. Photograph by Antonis Achilleos

red onion, apple cider vinegar, kosher salt, extravirgin olive oil, hearts, baby spinach, asiago cheese, goat cheese, mayonnaise, crusty bread, tomatoes, fresh parsley, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/grilled-spinach-artichoke-sandwiches.html (may not work)