Someone please tell me that the calendar is wrong and that it isn’t already the last week of April. Because, seriously. It can’t be.
I can’t believe it’s the end of National Grilled Cheese Month, and I haven’t even shared one single grilled cheese sandwich this month. It’s a travesty.
Thank goodness we still have a few days left, and I’ve got 2 grilled cheese sandwich recipes up my sleeve. I almost forgot about them, because I created them a little while back for Grate. Pair. Share. – an amazing online magazine put out by my friends at the Wisconsin Milk Marketing Board. This sandwich, along with another that I will share with you tomorrow, are in this online issue that is stuffed full of amazing grilled cheese sandwiches. Seriously – the creativity is off the charts.
And this sandwich – well, I could probably eat it every day and still get excited about it. It really was the perfect combination of flavors. Kind of like spinach artichoke dip, but warmed in between two slices of buttered, toasted bread. Pure heaven, I tell ya.
So excuse me while I go off and make myself a sandwich for lunch. Grilled. With cheese. All in the name of celebrating!
Spinach Artichoke Grilled Cheese
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic peeled and smashed
- 6 oz baby spinach about 4 cups
- Dash of freshly grated nutmeg
- Salt and pepper
- 3 tablespoons sour cream
- 1/2 cup chopped artichoke hearts
- 8 slices white bread
- 2 tablespoons softened butter
- 1 cup Wisconsin Monterey Jack cheese grated
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for a minute or two to let the oil infuse with the garlic. Remove garlic and discard.
- Add the spinach to the olive oil and cook until it is wilted down. Add in the nutmeg and season to taste with salt and pepper. When the spinach is wilted down, stir in the sour cream and the artichoke hearts.
- Butter one side of each of the slices of bread. Place 4 slices, butter side down, on a griddle. Place 1/8 of a cup of the cheese on each slice. Divide the spinach mixture evenly between the 4 slices of bread, then top with an additional 1/8 cup of cheese. Place the remaining 4 slices of bread on top, butter side out.
- Grill until golden brown on each side, about 3-5 minutes. Let cool for a couple of minutes before serving.
Amy says
Thanks so much for this amazing recipe! I substituted smoked gouda and a little mozzarella in place of the Monterey Jack because it was what I had, and Greek yogurt instead of the sour cream. The garlic-infused oil really ties it all together nicely. I’ve made it twice already in the past week, paired with some tomato soup. Perfect for dipping – sooooo delish! My hubby and I loved it!
Deborah says
I’m so glad you are enjoying it! And smoked gouda sounds amazing in this!
Rebecca says
I’m not all that familiar with artichokes. Do you used canned artichokes or fresh? Thanks!!
Deborah says
Rebecca – I used canned artichoke hearts.
Becky says
This is my kind of grilled cheese!! Looks fabulous Deb!!
Chung-Ah | Damn Delicious says
Best grilled cheese ever! Plus, the spinach-artichoke combo is one of my favorites!
Nutmeg Nanny says
This is a drool worthy sandwich 🙂 I love artichoke!
Emily says
I’m thinking we now need a grilled cheese night of the week!
Jessica@AKitchenAddiction says
Spinach artichoke dip is my favorite! Love the flavors in a grilled cheese!
vanillasugarblog says
And this is how we get our hubbys to eat veggies–stuff them in a grilled cheese!
Chels R. says
Seriously, looks amazing!
Cassie | Bake Your Day says
You know I love my sandwiches. This is great, Deborah!
Karen says
These are a definite must try! Thanks so much for your post, I will be enjoying these in no time!! Yumm!
kristy says
You can never go wrong with grilled cheese. The flavor combos are endless and delicious. This one is no exception – delicious!!!!
Aggie says
I’m loving this Deb!! Spinach & artichoke anything rocks. Yea I’m freakjng that may starts Wednesday!!