Spinach and artichoke dip and a grilled cheese sandwich are two of my favorite things. Meshed together and I may just have discovered my absolute favorite dish.
This simple sandwich recipe has a bit of everything: a touch of greens, a layer of gooey cheese, a dab of garlic, a couple slices of bread, a slab of butter, a dash of salt, and a good dose of artichoke hearts. It makes for the perfect wholesome sandwich that has enough vegetables in there to keep your mind at ease with so much cheese. Enjoy!
Spinach and Artichoke Grilled Cheese Sandwich Recipe
- 3 cups chopped fresh spinach
- 1 cup artichoke hearts from the can, drained, rinsed, and chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons sour cream
- 1 cup shredded provolone cheese
- 4 pieces of your choice of bread (I use whole-grain or gluten-free varieties)
- Salt and black pepper to taste
- 1 tablespoon butter
In a saucepan over medium-high heat, add the garlic and olive oil. Sauté the garlic for one minute before adding in the spinach, salt, and pepper. Continue to cook and stir the mixture until the spinach has wilted, which will take another minute or two. Add in the artichokes. Stir for a few minutes, cooking off any extra liquid. Next, fold in the sour cream. Stir until well combined and reduce heat to a simmer. Cook for another two to three minutes and then set aside.
Prepare the bread for assembly. Spread butter on each side of each slice of bread. Place the bread pieces onto a baking sheet and top each slice with an equal amount of shredded cheese, spinach and artichoke mixture, and more shredded cheese. Place the baking dish into the broiler for one minute, or until the cheese begins to bubble and turn light brown.
You can serve the sandwiches closed or open-faced. If you want them to resemble a proper sandwich, flip two of the slices onto one of the other two to make to sandwiches and press down lightly. Broil the sandwiches for another minute, or until the bread is lightly brown and toasted.