Spinach & Artichoke Grilled Cheese

How many ways can I explain to you my love for spinach and artichokes?

On pizza?

On crostini?

On tortilla chips?

On pasta?

Pretty much, if it's a carb, I can and will throw spinach and artichokes on it.  Oh, and cheese.  Lots o' cheese.  Lots and lots o' cheese.

In fact, the first time I decided that I liked spinach was when it was mixed in a sea of artichokes and melty, gooey cheese.  I believe there was also some garlic at play...

Nowadays, it is my consistent go-to combination.  Like peanut butter and jelly.  Anytime I think spinach, I think artichokes.  Mutually exclusive in my universe for most occasions.

So, when lunch time rolled around and I had a hankering for the dark green and light green goodness, I decided to try my hand at a little melt action.  The results were... life-changing.

No, I'm not being dramatic.  This literally changed my life.  Or, at least, my perspective.  This is way better than your run-of-the-mill and way less soul-crushing than polishing off an entire bag of chips with dip by yourself in your living room while watching Grey's Anatomy reruns on cable.

Just one more grilled cheese to add to your extensive repertoire!




Spinach & Artichoke Grilled Cheese
(makes 2 sandwiches)

4 slices bread
2 tbsp mayonnaise
2 cups spinach
1/2 cup diced marinated artichokes
1 tbsp minced garlic
1 tbsp olive oil
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese


In a skillet, saute the garlic in olive oil for 1-2 minutes.  Add the spinach and artichokes and cook for an additional for 3-5 minutes.

Brush the mayonnaise on the outside of each slice of bread.  On one slice, place 1/2 of the spinach and artichoke mixture.  Top with 1/2 cup of cheese and 1/8 cup Parmesan.  Top with the second slice of bread.  Repeat for the second sandwich.

Place the sandwich in the skillet and cook until the cheese is melted and the bread has browned.




Listening to:  Garth Brooks - Baton Rouge