Spinach Artichoke Grilled Cheese
This Spinach Artichoke Grilled Cheese is a creamy, cheesy twist on a classic comfort food that’s perfect for a quick lunch or cozy dinner!
Servings: 3 servings
Ingredients
- 4 oz. chopped fresh spinach rinsed and drained (leave water that clings to the leaves)
- 1 cup canned quartered artichoke hearts drained and chopped (5.3 oz)
- 2 cloves garlic minced
- 2 Tbsp + 1 tsp butter
- Salt to taste
- 2 Tbsp sour cream
- 1 1/3 cups shredded provolone cheese
- 1/4 cup finely shredded parmesan cheese
- 6 slices fresh hearty bread such as a La Brea French loaf
Instructions
Spinach Artichoke Grilled Cheese, Made Easy
- In a mixing bowl, combine the chopped spinach, drained and chopped artichoke hearts, minced garlic, sour cream, and both cheeses. Season with a pinch of salt to taste. Mix until everything is well combined.
- Place your skillet or griddle over medium heat and add 1 tablespoon of butter. Allow the butter to melt and bubble, coating the surface of the skillet.
- Spread the spinach artichoke mixture generously on three slices of bread. Top each with another slice to form a sandwich.
- Carefully place the sandwiches in the hot skillet. Cook for about 3-4 minutes or until the bottom is golden brown.
- Add the remaining butter around the edges of the sandwiches. Use a spatula to gently flip each sandwich over and cook for an additional 3-4 minutes until the other side is golden and the cheese is melted.
- Remove the sandwiches from the skillet and let them sit for a minute before slicing. Serve warm, perhaps with a side of your favorite soup or salad.
Equipment
- Skillet or griddle
- Spatula
- Knife
- Mixing Bowl
Notes
- Use mozzarella cheese as a substitute if provolone is unavailable.
- Frozen spinach can be used but must be thawed and excess moisture squeezed out.
- Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a skillet or toaster oven.