Spinach & Artichoke Grilled Cheese
I often crave a grilled cheese sandwich everytime I see it on the kids menu at a restaurant, but never order it just to spare the weird looks from the waiters. As easy as they are to make at home, I just haven't had the necessary ingredients sitting on my shelves until now. I recently started making the "green smoothies" you see everywhere.
I lack any type of vegetable and/or fruit in my regular diet so I decided to try these out for kicks. Adding the spinach to my smoothies is a great way to take in some of the veggie requirements I've been lacking while masking the taste I oh so hate.
My mom recently emailed me a recipe of a spinach & artichoke grilled cheese that made my mouth water the minute my eyes met the photo! Since I started to stock my shelves and fridge with food I don't usually have, this was the perfect time to try this sandwich. All I really needed to get from the store was a loaf of bread, sour cream and garlic. This recipe really wouldn't cost me so much, normally, and it could make a weeks worth of sandwiches for lunch time!
The recipe was for 2 sandwiches, but I decided to try it out first and split it down the middle just for one sandwich..... I should have made two! I was in adult grilled cheese heaven while eating this yummy lunch! It was light, tasty, and mouthwatering delicious! So go ahead, run to the store, grab what you need and make this!!!
Ingredients:
1 tbsp. olive oil 2 cloves garlic, minced About 3 cups chopped spinach leaves, stemmed, washed and dried Salt and pepper, to taste 1/3 cup artichoke hearts, chopped 2 tbsp. sour cream or Greek yogurt 1 cup freshly shredded cheese* 4 slices artisan bread, such as sourdough Butter, for cooking
*Provolone, fontina, mozzarella, and Monterey Jack are all great options here – I chose swiss because that's all I had.
Directions:
Heat the olive oil in a large skillet over medium heat. Add the garlic to the pan and sauté just until fragrant, about 30 seconds. Add the spinach to the pan and stir occasionally, cooking until wilted. Cook a minute or two more until most of the liquid has evaporated. Season with salt and pepper to taste. Stir in the artichokes and sauté one minute more. Remove the pan from the heat and stir in the sour cream.
To assemble the sandwiches, lay two pieces of bread out. Sprinkle about ¼ cup of the shredded cheese on each slice. Top each with half of the spinach artichoke mixture. Divide the remaining cheese between the two sandwiches and top with the remaining slices of bread. Melt a pat of butter in a large skillet over medium heat. Toast the sandwiches, turning once, until golden brown on both sides and cheese is melted. Serve immediately.
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