Yield: 4 servings
1 (14-ounce) can or jar artichoke hearts, packed in water, drained and squeezed of excess water
1 packed cup fresh basil leaves
1/4 cup whole milk ricotta, drained
1/2 cup toasted pine nuts
2 tablespoons balsamic vinegar
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 slices whole wheat bread, toasted
1 (12-ounce jar) roasted red bell peppers, drained
2 cups spinach
2 medium tomatoes, sliced thinly
4-ounces whole milk mozzarella cheese, thinly sliced
Place artichoke hearts, basil, ricotta, pine nuts, balsamic vinegar, salt and pepper in a food processor. Process until smooth, approximately 1 minute, scraping down the sides with a rubber spatula as needed.
Place an oven rack on the top rack and line 2 sheet trays with aluminum foil. Turn your oven to broil.
Assemble 4 sandwiches by spreading 2½ tablespoons of the pesto on each piece of toast. Layer spinach, red bell pepper and tomato on one side of the sandwich (atop the pesto). Add mozzarella on the other side of the sandwich. Place sandwiches, open-faced, on the foil-lined sheet trays (2 sandwiches per sheet tray).
Place 1 sheet tray under the broiler until the cheese is nice and melty. (This may happen quite quickly depending on your oven!) Remove from the oven and repeat with the remaining sheet tray.