Do we need much more in life than this epically delicious Spinach Artichoke Grilled Cheese Sandwich? This is one of my favorite grilled cheese sandwiches, maybe it has something to do with the fact that I’m in love with the spinach artichoke combo (have you made my Spinach Artichoke Pizza yet? Or tried my Skillet Chicken with Creamy Spinach Artichoke Sauce. Oh and let’s not forget about my easy Spinach Artichoke Dip recipe)! And I guess I should say it’s not just the spinach artichoke blend that I love but the cheesy spinach artichoke that blend I love. It’s a combination that was made for grilled cheese sandwiches.
These sandwiches are packed to the max with goodness! I used a fresh crusty French loaf of bread for these, another kind would work fine as long as it’s a hearty bread that will hold up well to all that delicious filling. The recipe listed below is for 3 but you can easily scale the recipe down to make 1 or 2 sandwiches, really it’s more of an idea than a recipe – you need bread, butter, spinach, artichokes, garlic, cheese, cheese and more cheese, a few dabs of sour cream and your set. How I wish I had another one of these over-the-top Spinach Artichoke Grilled Cheese Sandwiches right now!
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Spinach Artichoke Grilled Cheese
- 4 oz. chopped fresh spinach, rinsed and drained (leave water that clings the the leaves)
- 1 cup canned quartered artichoke hearts, drained and chopped (5.3 oz)
- 2 cloves garlic, minced
- 2 Tbsp + 1 tsp butter
- 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)
- Saute garlic and spinach: Heat 1 tsp butter in large non-stick skillet over medium heat. Add garlic and saute until lightly golden and fragrant, about 30 - 60 seconds. Add in spinach and artichokes, season with salt and saute until the spinach wilts.
- Remove excess moisture from spinach: Transfer mixture to several layers of paper towels. Once it's cool enough to handle wrap with paper towels and squeeze excess moisture from the spinach and artichokes.
- Assemble sandwiches: butter the outsides of all the slices of bread**. Then on the non-buttered side of 3 slices of bread layer half the cheese, then layer with the spinach artichoke mixture, dollop tiny spoonfuls of the sour cream over the spinach artichoke layer, then sprinkle remaining cheese over then top each with the remaining slices of bread (buttered side up).
- Cook sandwiches in skillet: Wipe skillet clean then heat over medium-low heat. Add as many sandwiches as you can fit (or just use two skillets). Cover with lid and cook until bottom of sandwiches are golden brown then carefully flip, cover and cook opposite side until golden brown.
- Repeat as needed. Serve immediately.
- This is mild provolone, just that from the deli counter. Just ask them to slice off a chunk about 6 oz.
- If using wider bread you may need a little more butter.
- Recipe source: adapted from A Couple Cooks