This gooey, cheesy snack is ideal for watching the game, eating with a salad or bowl of soup, or relaxing on a Saturday afternoon.
The thinly sliced sourdough boule is packed with buttery bechamel sauce and spinach, but the Calabrian chiles are the real star, giving each bite a subtle rush of heat.
Feel free to adjust the recipe based on the bread you have on hand; it also works well with baguettes.
¼ cup + 2 tablespoons unsalted butter, split 2 tablespoons of all-purpose flour. 3/4 cup whole milk 3/4 cup thick whipping cream
1 ¼ teaspoon kosher salt, divided ¾ teaspoon ground white pepper, divided. 1 ½ cups chopped yellow onion (from one medium [10-ounce] onion). 1 (10-ounce) container of baby spinach (about eight cups)
14 ounces pre-shredded Parmesan cheese (about 4 1/4 cup) 1 (24 ounces) sourdough boule 1 tablespoon of chopped jarred Calabrian chilies 1 ½ ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1/3 cup)
Preheat the oven to 450° F. Melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour until completely combined, which should take around 1 minute.
Gradually pour in the milk and cream, whisking continually, until well combined and no lumps remain. Bring to a boil over medium heat, whisking continually; cook for 1 minute, undisturbed.